Dewberry Pie
Savor the sweet, tangy taste of summer with this homemade Dewberry Pie, a delightful twist on a classic berry dessert. Featuring a flaky, buttery crust made from scratch and a luscious filling bursting with the natural juiciness of fresh or frozen dewberries, this pie is the ultimate comfort treat. A touch of lemon juice enhances the vibrant berry flavor, while a sprinkle of coarse sugar on the golden-brown crust adds a satisfying crunch. Perfect for summer gatherings, holiday tables, or simply indulging your sweet tooth, this elegant pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With straightforward steps and rustic charm, it’s an irresistible dessert that celebrates seasonal fruit at its finest.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Unsalted butter (cold, cubed)
- 0.5 cups Ice water
- 5 cups Dewberries (fresh or frozen)
- 1 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Unsalted butter (for filling)
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your hands to combine until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, toss the dewberries with the granulated sugar, cornstarch, and lemon juice. Mix gently to combine and set aside.
On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently into the edges and leaving a slight overhang.
Pour the dewberry filling into the prepared crust. Dot the filling with the 2 tablespoons of butter.
Roll out the second disc of dough into another 12-inch circle. Place it over the filling. Trim and crimp the edges to seal the pie, and cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg and sprinkle with coarse sugar if desired.
Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 578.7 g | 210% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 327.0 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 129 mg | 10% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
