* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
The Perfect Pie Crust Recipe and Fourth of July–Ready Fillings.
Food & Drink
Perfect Pie Crust
Makes one 9-inch pie, serves 6 to 8
2 3/4 cups all-purpose flour
1 1/2 T granulated sugar
1 1/4 tsp. kosher salt
2 sticks organic unsalted butter, chilled
1/4 cup and 2 T ice water
Combine the flour, sugar, and salt in a food processor, and pulse several times. Cut both sticks of butter into small cubes and add them to the processor, pulsing until the butter is mixed with the flour. Be careful not to overmix: chunks of butter should still be visible, and the dough should not yet look fully formed.
Add several tablespoons of ice water at a time, and continue to pulse. The dough will loosely come together, and should resemble small crumbs that stick together once pinched. Place the mixture on a piece of parchment paper and use the paper to help form a round ball, or simply form the dough with your bare hands. Peel the paper back and cut the ball in half. Then, using the palm of your hand, press each half into a round disc and wrap individually with plastic wrap and refrigerate for three hour at least, or overnight for best results.
Preheat the oven to 415 degrees.
Flour your work surface and remove each disc from its wrapping. Lightly flour your rolling pin and roll out each disc into a 9-inch round. Press one round along the bottom and sides of your pie pan, then use the other to cut out stars or slice strips to form a lattice top. One disc should make 10–12 strips or eleven stars; eight more stars can be made if the remaining dough is formed, floured, and rolled out again. Place the pie dish back in the refrigerator to chill for 10–15 minutes, while you prepare the filling.
Luckybird’s Mixed Berry Pie Filling
2 1/2 pints fresh blackberries
1 1/2 pints fresh raspberries
1/2 cup granulated sugar
2 and 1/2 T cornstarch
2 T fresh-squeezed lemon juice
1 T lemon zest
Luckybird’s Blueberry Pie Filling
4 1/2 cups fresh blueberries
1/4 cup granulated sugar
2 T and 1 tsp. cornstarch
Juice and zest from 1/2 lemon
Combine the flour and cornstarch in a small bowl and loosely mix with a fork or small whisk. Place the berries for your chosen filling in a large bowl, then add the mixed flour and cornstarch. Fully combine the ingredients with a wooden spoon or spatula, then gradually add the lemon zest and lemon juice while gently mixing.
Pour the filling into the chilled crust and place the stars or strips on top. Then, take a small bowl of ice water and lightly brush some along the visible crust and on the stars or strips to barely coat the dough with moisture. Sprinkle small pinches of the granulated sugar across the top.
Bake for 20 minutes, then remove the pie and cover with aluminum foil to prevent over-browning. Bake for an additional 30 minutes, and remove when the crust turns golden brown and the berries begin to bubble. Let cool for 2–3 hours before serving.