This is the simplest of pies, designed to highlight the very best summer berries. You can fill it with any combination of berries you like. Summer Berry Pie.
serves 8
Ingredients
- turbinado (raw) sugar, for sprinkling
- 1 tablespoon cream
- 1 egg yolk
- 1 pinch kosher salt
- ¼ cup cornstarch
- 1¼ cup granulated sugar
- 8 cup cups mixed summer berries such raspberries, blackberries, blueberries & sliced strawberries
- all purpose flour, for rolling surface
- perfect pie crust (see recipe section)
Directions
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry, it should be slightly larger than the pie plate and 1/8‑inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shell with berry filling.
Then roll out the second crust in the same manner as for the bottom. Using a sharp, pointed knife or a small decoratively shaped cutter cut little vents in a decorative pattern. Fold circle in half and place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a ½‑inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
Whisk together yolks and cream. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Refrigerate the pie for 1 hour.
Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with turbinado sugar. Transfer to a parchment-lined rimmed baking sheet.
Bake until juices are bubbling and tops are golden brown, about 1 hour 20 minutes (tent with foil if crust is getting too dark). Let cool at least 1 hour.
The cooled pie may be kept overnight, covered at room temperature. Do not refrigerate
Cioppino is a north American invented dish, we dont have that in Italia or in Latin America were most Italians, outside of Europe, live.
But brodetto is part of me 🙂 This was a wonderful explanation and great photos.
Marta Paglianni
Hello Author,
Please post the recipe conspicuously in the normal format in the future. I simply don’t have time to read your whole article to derive the recipe.
There is a link called “CLICK here for a printable recipe”. You may click that and skip the entire post to get only the recipe in a printable version if you prefer. GREG
That comment about not having time to be bothered with this recipe is so rude!! You don’t deserve the recipe after that,to a true Italian…the join any recipe is learning its origins and the legends behind it. That you “don’t have time for that” is a testament to typical American greed.……onto the food and I don’t care where it came from!!! Sippitysup, I’m from NY and Pescara Italy where my family enjoys their own Brodetto, keep us entertained with your stories, it’s the one true sign of a true cook :))
I love brodetto! If any part of my 3 years of Italian would’ve involved making this, I might have paid attention more. Great post.
Have you ever tried French bourride soup with aioli? It’s a fish stew/cioppino. Joanne Weir’s recipe is the one that caught my attention: http://www.joanneweir.com/recipes/soups/bourride-aioli-soup.html
I will make this! GREG
Congrats on making the top 9! Beautiful photo. Looks delicious. Thanks for sharing!
Looks great!I love fish rustic soups. I do not know those Italian ones, usually I enjoy French recipes for rustic fish soups. Have a nice weekend.
Your brodetto looks great and I appreciate the education. I always gravitate towards what’s considered “peasant” food. It just seems more hearty, more real.
Well, I have Hazan’s book and I love it. I’ll have to look for this recipe. Thanks!
Great post! I wish I liked fish more than I do. I think part of the reason it that much of the fish we get is probably not all that fresh. Wish I lived on the coast! This does look delicious.
…and love making them all, did I say eating them too?
call it what you want (brodetto, cacciucco, cioppino, etc.)…wait for it…but just don’t call me late for dinner.
Thank you folks…I’ll be appearing here again. 🙂
Doesn’t it seem that those foods that were considered what the peasants ate now often seem like the best thing?
Great to learn about brodetto! I’ve never had this soup and looking forward to trying soon! Sounds fantastic with all the fresh seafood!
Ah! that looks a lot like bouillabaisse, which, I absolutely love!! Hmm… perhaps one day, when I live in a sea town I’ll try it. the necessity of fresh fish is a bit daunting given where I live 🙁
I love the general rules — fresh and local! — though that might be harder for those living in the Midwest (where I grew up). Thankfully I live in Boston now, so something like this would actually be attainable.
Ground up fish heads would definitely be something that’s adventurous for me! Definitely reaching outside my comfort zone. 🙂
Great write up on brodetto. Fish soups/stews are my new thing and I love this version you have created here. Thanks for sharing!
What a very interesting history about brodetto. I’ve heard of cioppino and that’s kinda what it looks like. I’d like to taste it before trying to make it so I have something to base it on. Your recipe looks great and all attainable and doable ingredients. Great write-up, Greg!
very similar it’s true. It’s seems they are just regional variations on a theme. GREG
BRODETTO e’ corretto {beh, almeno secondo a me}! This looks ah-mazing! Bravo