Today is my sister's birthday, and sadly she doesn't love cake. So I am making her a mixed berry pie for her birthday. I love the tartness of the berries with the crisp buttery crust. My goal for this pie was to make it sure it wasn't a runny mess, because that always makes serving so sloppy! This recipe originally came from allrecipes.com but I made several changes.
If you are making this in summer and have access to fresh berries, I would recommend using them! If not, frozen berries will work, but make sure that you thaw them and let any extra water drip out so the pie isn't too runny.
I started with my pie crust recipe. Make sure to double the recipe so you have enough for the top crust and the bottom. After you make this, put it in the freezer so it can stay nice and cold and easy to work with.
If you are making this in summer and have access to fresh berries, I would recommend using them! If not, frozen berries will work, but make sure that you thaw them and let any extra water drip out so the pie isn't too runny.
I started with my pie crust recipe. Make sure to double the recipe so you have enough for the top crust and the bottom. After you make this, put it in the freezer so it can stay nice and cold and easy to work with.
Berry Mixture:
- 1/3 cup all-purpose flour
- 3/4 cup sugar
- 1 tablespoon corn starch
- 1/2 teaspoon ground cinnamon
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups blackberries
- 1 tablespoon lemon juice
- 1 tablespoon butter
Directions:
1. Mix the flour, sugar, and cinnamon together. Then mix the berries in gently to coat them.
2. Roll out the first half of the dough and tuck it into the bottom of the pie pan.
3. Gently spread the berry mixture in the center.
4. Sprinkle a bit of lemon juice on top and chunk up a bit of butter and add it.
1. Mix the flour, sugar, and cinnamon together. Then mix the berries in gently to coat them.
2. Roll out the first half of the dough and tuck it into the bottom of the pie pan.
3. Gently spread the berry mixture in the center.
4. Sprinkle a bit of lemon juice on top and chunk up a bit of butter and add it.
I had been baking at my sister's house last week and left a lot of my stuff there. So when I went to roll out the dough I realized I didn't have a rolling pin or my rolling cutter! So, I improvised with a wine bottle and a knife. Better than nothing!
4. Roll out the second half of the dough and cut it into even strips. I have a rolling cutter that cuts a scalloped edge which is adorable, but of course I didn't have it either. No matter what you use to cut the strips make sure to cover it in flour every time it touches the dough so you don't rip it accidently.
4. Roll out the second half of the dough and cut it into even strips. I have a rolling cutter that cuts a scalloped edge which is adorable, but of course I didn't have it either. No matter what you use to cut the strips make sure to cover it in flour every time it touches the dough so you don't rip it accidently.
5. In order to make the laticce crust start by laying the two longest strips at a 90 degree angle. From there continue to add the next longest strip. I try and make the gap in between the same width as the strips. Each one should alternate over, under, over, under. Continue this until you reach the edge of the pie in all directions. Amazingly it will probably take almost every strip even though there are gaps.
6. At this point you have a few options. My sister loves pie crust! So I folded up the extra laticce strips, then folded the excess pie crust over that and pinched it with my fingers. If you don't want such a bolky crust then trip some before you finish it off.
7. Because I was using homemade pie crust there was flour everywhere. In order to ensure that the crust looked shiny and beautiful I mixed one egg with a bit of water and brushed it on the surface. I then sprinkled some sugar and cinnamon on top.
8. The edges will naturally cook faster, so wrap foil or a crust guard around the edges o the pie.
9. You are done! Bake it for about 50-60 minutes at 425 degrees until the crust is crispy and golden in the center.
8. The edges will naturally cook faster, so wrap foil or a crust guard around the edges o the pie.
9. You are done! Bake it for about 50-60 minutes at 425 degrees until the crust is crispy and golden in the center.
RSS Feed
