Happy Fourth of July! Although it is blisteringly hot and humid here in Michigan I felt compelled to make a pie this morning to bring to the Independence Day get-together that I am going to this afternoon. The first reason is that so many wonderful berries are in season and just begging me to bake with them. The second reason is that pie is delicious.
I love making mixed berry pies with all sorts of fruit combinations: strawberries, black raspberries, blueberries, rasperries, blackberries... you get the picture. It is a great and delicious way to use up whatever fruit you have on hand. Today I paired some blueberries and raspberries since it makes a festive color combination. The pie smells delicious and I am having some serious will power issues not cutting into it before I head to the party.
Ingredients List
- 4-5 cups berries (depending on the size of your pie pan)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- Double pie crust pastry
Directions
- Toss the berries with the sugar and cornstarch to coat and let sit for at least fifteen minutes
- Roll out half of the pastry and line the bottom of a pie plate with it, trimming off excess
- Roll out remaining half of the pastry
- Add berries to the pie plate and then top with pastry
- Trim excess pastry, crimp the edges and cut vents in top crust for steam to escape
- Bake for 45-55 minutes at 375° F until the crust is golden and the filling is bubbling
Tips and Tricks
- I make my own crust (I'll share the recipe in another post) but you can also use store bought
- To make your pastry easier to deal with, keep it in the refrigerator until you are rolling it out
- To prevent your crust from browning too much, wrap it in tin foil for the first 25 minutes of baking
- Part of the fun of making pie is being creative with the vents on your top crust. I love making a woven top, but since today is Fourth of July I used star shaped cookie cutters to make my vent. Any large vents should be made before you place your top crust on your pie
