准备

• 将面团塑造成1英寸厚的磁盘，用塑料包裹，然后冷藏到20至30分钟的牢固味。您希望面团保持足够柔韧的卷成卷，但又不那么柔软，以至于一旦推出，它就会粘稠且难以移动。轻轻面粉干净的表面和滚动销。将面团滚到1/8英寸厚的圆圈中。（每隔几次滚动销就会在面团下方运行一个面团刮擦，以防止粘住，并根据需要将表面重新流动。9英寸派锅。将面团轻轻地压入锅中。将悬垂物修剪成约1/2英寸。（您将有大约6盎司的过量面团。）将悬垂物折叠起来以建立糕点的边缘；压接边缘。 Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.
• Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.
• 轻轻冲洗浆果，并将其铺在纸烤烤盘上干燥（将浆果分开）。船上草莓，将它们切成1/4英寸厚。将1杯蓝莓，糖，玉米淀粉，1/4茶匙犹太盐和2/3杯水混合在中型锅中。将锅放在中火上，煮沸，经常搅拌。煮熟，不断搅拌，直到混合物变成深紫色，变稠，变成半透明而不是阴沉的外观1至2分钟。一旦混合物开始冒泡。从火上取出，搅拌1杯草莓，黄油和柠檬汁。将1杯覆盆子撒在馅饼皮的底部，然后将馅料倒在顶部。冷藏直到牢固，大约4小时。
• Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Make Ahead Tips

You can bake and fill the pie crust with the berry mixture up to 12 hours in advance. When you’re ready to serve, whip the cream and garnish the pie.