For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small cubes
- 6-8 tablespoons ice water
For the Filling:
- 4 cups mixed summer fruits (such as strawberries, blueberries, raspberries, and blackberries)
- ½ cup granulated sugar
- ¼ cup cornflour
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
1. Preparing the Pie Crust:
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
- Divide the dough in half and shape each half into a disk. Wrap them individually in plastic wrap and refrigerate for at least 30 minutes.
2. Preparing the Filling:
- In a large bowl, gently combine the mixed summer fruits, granulated sugar, cornflour, lemon juice, lemon zest, and vanilla extract. Toss until the fruits are evenly coated. Set aside and let it sit for 10-15 minutes to allow the flavors to meld together.
3. Assembling the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one of the chilled pie crust disks into a circle large enough to fit your pie dish. Carefully transfer the crust to the dish and press it gently into the bottom and sides.
- Pour the fruit filling into the prepared pie crust, spreading it evenly.
4. Decorating the Pie:
- Roll out the second chilled pie crust disk and cut it into strips or use cookie cutters to create decorative shapes. Arrange the strips or shapes over the fruit filling in a lattice pattern or as desired.
- Trim any excess dough from the edges and crimp the edges using your fingers or a fork to seal the pie.
5. Baking and Finishing:
- Brush the top of the pie crust with the beaten egg to create a golden, shiny finish. Sprinkle the granulated sugar over the crust for a touch of sweetness.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the fruit filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
- Serve the Midsummer Solstice Fruit Pie at room temperature or slightly warm. You can enjoy it on its own or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
This delightful Midsummer Solstice Fruit Pie is a celebration of the bountiful flavors of the season. The combination of juicy summer fruits encased in a flaky crust creates a delicious treat that embodies the spirit of the summer solstice. Enjoy this pie with friends and family as you embrace the enchanting energy of the season's festivities.