The pastry shell is baked first and allowed to cool, then filled with fresh fruit.
A showcase for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.
The pastry shell is baked first and allowed to cool, then filled with fresh fruit. Beth pours a velvety vanilla custard over the fruit and tops this with a frothy meringue. The final step is to brown the meringue in a hot oven, then refrigerate the pie for at least an hour to allow it to set. She advises serving it right away as it does not have a long shelf life.
2 double-crust pies
- 4 cups all-purpose flour
- 1 ¾ cups shortening
- 3 tbsp sugar
- 2 tsp salt
- 1 egg
- ½ cup water
- In a large mixing bowl, combine flour, shortening, sugar, and salt.
- Blend together with your fingers until crumbly.
- In a small bowl, mix egg with water.
- Blend into flour mixture until you can form it into a ball.
- Chill in refrigerator until ready to use.
- Makes enough for 2 double-crust pies.