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Preheat oven to 425 degrees Fahrenheit.
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Prepare your pie crust by placing it on a Silpat making sure you have a rounded shape to work with.
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In a bowl, add the sugar, vanilla bean paste, and lemon zest. Rub together with your fingers to combine and infuse the sugar. Once combined, whisk in cornstarch.
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In a separate bowl, toss together strawberries, raspberries and lemon juice.
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Once combined, add in sugar mixture to the fruit and fold to combine.
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Working quickly, pile the filling onto the pie crust leaving about 2- 3 inches of crust uncovered.
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Fold the pie crust over, so that each flap overlaps the next to make sure juice doesn't spill out while you bake (hence the large black glob on my silpat.)
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Bake for 30-35 minutes or until the crust is golden brown.
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Best eaten and served the first day, will keep in the fridge for about 3 days, but I doubt it will make it that long.