In a large bowl, toss the fruit with the sugar and cornstarch and set aside.
Take 2 chilled pie doughs out of the fridge. Flour the working surface, and begin by rolling out one dough ball evenly into a circle larger than the pie plate. Place it in the bottom of the pie plate. It should overlap the edge. Roll out the second pie dough into a circle larger than the pie dish.
Place the fruit mixture into the bottom of the dough lined pie plate. Top with the second pie crust, trim excess dough and crimp the edges to seal. Create 3 to 5 vent holes. Brush crust with egg wash. Cover the edges with tin foil to prevent burning. Bake for 15 minutes at 425°F/215°C. Reduce oven temperature to 375°F/190°C. Remove foil and bake for an additional 30 minutes until the crust is golden.
Add the ingredients to a food processor and pulse until the ingredients form pea sized crumbles. Remove and separate into two even pieces. Knead each piece into a ball and wrap tightly in plastic. Place in the fridge until needed.
*Baker’s Note: Dough can be stored in the refrigerator for 3-5 days before baking. It can also be frozen for future use. Defrost in the fridge for 24 hours to completely before using.
In a large bowl, toss the fruit with the sugar and cornstarch and set aside.
Take 2 chilled pie doughs out of the fridge. Flour the working surface, and begin by rolling out one dough ball evenly into a circle larger than the pie plate. Place it in the bottom of the pie plate. It should overlap the edge. Roll out the second pie dough into a circle larger than the pie dish.
Place the fruit mixture into the bottom of the dough lined pie plate. Top with the second pie crust, trim excess dough and crimp the edges to seal. Create 3 to 5 vent holes. Brush crust with egg wash. Cover the edges with tin foil to prevent burning. Bake for 15 minutes at 425°F/215°C. Reduce oven temperature to 375°F/190°C. Remove foil and bake for an additional 30 minutes until the crust is golden.
Add the ingredients to a food processor and pulse until the ingredients form pea sized crumbles. Remove and separate into two even pieces. Knead each piece into a ball and wrap tightly in plastic. Place in the fridge until needed.
*Baker’s Note: Dough can be stored in the refrigerator for 3-5 days before baking. It can also be frozen for future use. Defrost in the fridge for 24 hours to completely before using.
