Triple-Berry Pie

We've eaten handfuls of raspberries daily for over a week. I've made plenty of freezer jam. And many friends have come out to the farm to collect some berries for themselves. 

Now it's time for pie - a family favorite.

Years ago, before we moved onto DewKist, I would buy a bag of frozen mixed berries and make this same recipe. It's so much better with fresh fruit. And knowing that two cups of our own raspberries went into this makes it even better. 

Give this one a try, and let me know what you think of it!

Sharon

INGREDIENTS

1 cup fresh strawberries, cut

1/2 cup sugar 

3 tablespoons cornstarch 

2 cups fresh raspberries 

1 1/2 cups fresh blueberries 

1 recipe pastry for a 9 inch double crust pie (see below)

DIRECTIONS 

In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. 

Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust-lined pie plate.

Top with second crust; seal and crimp the edge. At the request of my youngest son, I made a lattice top.

To prevent over browning, cover the edge of the pie with foil. 

Bake at 375º for 25 minutes. Remove foil. Bake for an additional 30 minutes or until the top is golden. Cool on a wire rack.

DOUBLE PIE-CRUST RECIPE

INGREDIENTS

2 and 1/2 cups all purpose flour

1/2 teaspoon salt

1 cup shortening

1/4 cup plus 2 tablespoons ice water

DIRECTIONS

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (If you’re in a hurry, chilling isn’t necessary.)

Roll out dough, and put in a pie plate. Fill with desired filling and bake.