Ingredients:
- 1 and ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- 2 tablespoons sugar
- 4-5 tablespoons cold water
- 2 cups fresh or frozen berries (blackberries, blueberries, or a mix)
- 1 cup sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- 1 tablespoon butter (to dot the filling)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, combine the flour, sugar, and diced butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium bowl, combine the berries, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Gently toss to combine. Let it sit for about 10-15 minutes to allow the sugar to dissolve and the juices to release.
- Preheat your oven to 425°F (220°C).
- Remove the chilled dough from the refrigerator and place it on a floured surface. Roll out to fit a 9-inch pie plate, about 1/8-inch thick.
- Transfer the crust to the pie plate, trimming off any excess dough. Prick the bottom with a fork to prevent bubbling.
- Pour the berry filling into the crust, and dot the top with small pieces of butter.
- (Optional) If you have extra dough, you can create a lattice top by cutting strips and weaving them over the filling.
- Bake in the preheated oven for 30-35 minutes, or until the filling is bubbly and the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil.
- In a mixing bowl, using a hand mixer or stand mixer, whip the cream until soft peaks form.
- Add powdered sugar and vanilla extract, continue whipping until thickened and peaks form.
- Allow the pie to cool for at least 15 minutes before slicing.
- Top each slice with a dollop of whipped cream before serving.