Juicy and generous deep-dish pies are baked in casserole or soufflé dishes, with only a top crust. The trick of setting an inverted custard cup in the center of the baking dish before you add the fruit filling is an old one. Not only does it keep the top crust from sagging, it also draws in some of the excess juice, thus lessening the chances of boil-over in the oven. You can also use peaches, apricots, plums, and cherries to make a deep-dish pie. You will need about 3 pounds of any one of these fruits.
Makes one deep-dish pie, serving 6
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
1 cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
6 cups fresh or frozen blackberries, blueberries, or boysenberries, about 2¼ pounds (it is not necessary to thaw frozen berries)
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. You will need a 7- to 8-cup baking dish that is about 3 inches deep with fairly straight sides. Roll out the dough to a shape about 1 inch larger than the top of the baking dish. Set the rolled-out dough aside on a sheet of waxed paper.
In a large bowl, stir together the sugar, cornstarch, and salt until evenly mixed. Add the berries and lemon juice and toss until the fruit is evenly coated with the sugar mixture. Set an ovenproof cup, such as a 4- to 6-ounce ramekin or custard cup, upside down in the middle of the baking dish. Fill the baking dish with the berries, then dot the top with the butter.
Set the rolled-out dough over the berries, leaving about 1 inch of overhang all around; trim away any excess. Gently press the dough into the dish around the sides, and fold the overhanging dough under itself to make a double-thick rim around the edge. Flute the rim (see page 22). Slash a few vents in the top to allow steam to escape.
Bake for about 50 minutes, until the juices are bubbling and the crust is well browned.
Serve warm or at room temperature, taking care to work gently around the custard cup or ramekin as you scoop the pie onto plates.
