To celebrate 4th of July, I wanted to bake a berry pie. We went to Trader Joe's today and they had beautiful blueberries, blackberries, and raspberries. I decided to find a recipe that I could modify to include all three. I've made berry pies in the past, but this is definitely my favorite so far. It was delicious and the perfect end to a nice holiday weekend.
Ingredients
2 unbaked pie crusts - see my favorite recipe here
4 1/2 cups of fresh berries; I used:
-2 cups blueberries
-1 cup blackberries
-1 cup raspberries
-1/2 cup mix of all 3 types of berries
1/2 cup white sugar
cinnamon (optional)
1/4 cup cornstarch
Line a pie dish with one of the unbaked crusts.
In a large mixing bowl, stir together the sugar, cinnamon and cornstarch.
Add the berries and gently toss until the berries are well coated. Let stand for at least 15 minutes.
Preheat oven to 375 degrees and place a baking sheet in the oven.
Pour the berry mixture into the pastry-lined pie pan. With the second unbaked pie crust, create a lattice crust on top of the berries.
Cover the edge of the pie with foil, to prevent the thicker crust from over browning.
Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden.
Enjoy!
No comments:
Post a Comment