This mixed berry pie recipe is a delightful way to enjoy the summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie.
Prep time: 0:30 hours / Cooking time: 0:55 hours / Serves 8
- 2-1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup cold butter, cubed
- 6 to 8 tbsp ice water
- 1 cup sugar
- 1/4 cup cornstarch
- Dash of salt
- 1/3 cup water
- 1/2 tsp ground cinnamon, optional
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup halved fresh strawberries
- 3/4 cup fresh blackberries
- 1 tbsp lemon juice
- 2 tbsp butter
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
- Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
- Roll remaining dough to a 1/8 inch-thick circle; cut into 1/2 inch-wide strips. Arrange over filling in a lattice arrangement or any pattern of your choice. Trim and seal strips to edge of bottom pastry; flute edge. Bake for 10 minutes.
- Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
* If the berry mixture becomes too watery, sprinkle about 1/2 cup of all-purpose flour into the mix and stir.
Recipe courtesy of Taste of Home.