Place pie in refrigerator and let chill several hours (at least 3 hrs or longer) before serving. If desired, add whipped cream at time of serving.
Remove pastry from the refrigerator and roll to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 7” deep dish pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Press edge of pastry with fork tines. Dock the pastry by pricking the bottom and sides of the pastry all over with the tines of a fork. This will let the steam escape and prevent the pie shell from puffing up during baking and thus creating an uneven shell for the filling. Place pie shell in refrigerator for 15-20 minutes to chill.
Yield: One – 7” pie (apx. 2-4 servings)
Tips and Notes: This pie is best served the day it is made as the pie crust can become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and reduces the lifespan of the pie crust.
[Copyright My Island Bistro Kitchen]