Berry Pie at Cusp
A handful of fresh berries, some extra cookie dough, and about 15 minutes is all you need to make this berry pie (ice cream doesn't hurt, either).
Berries, Cornstarch, and Sugar
Lightly toss berries (approximately 3-4 ounces) with 1 tablespoon of sugar and 1/2 teaspoon of cornstarch in a small bowl.
Add some zest (Meyer lemon, if you've got it), to taste.
That's it! The filling is ready to be put in a small, greased cast-iron skillet.
Making the Crust
Spoon out some dough on a piece of parchment paper (1/3 of a cup should do it).
Flatten the Dough
Place a second piece of parchment paper on top of the dough and press it flat using your palm.
Rolling the Dough
Use a rolling pin to roll the dough even flatter, until it is approximately 1/4 inch thick.
Peel Back the Parchment
Slowly remove the top layer of parchment paper. If the dough is sticky, you can always put it in the fridge to cool down for a few minutes.
Cut a Vent
Use a round cutter to cut a hole in the center of the cookie dough to allow the steam to escape.
Finished Cookie Dough Crust
The crust is now ready to be laid out over the berries in the cast iron skillet.
Applying the Crust
Place the dough on top of the baking dish and slowly peel back the parchment paper.
Trim off the excess dough, patch any areas that need a little attention, and bake.
Finish with a shake of powdered sugar and a scoop of ice cream. Add a sprig of mint if you're feeling extra-fancy. Aside from aesthetics, the pie is warm enough that a minty note should make its way into the berries, providing a delicate, refreshing undertone.