I’ve come to really enjoy making pies. I’ve only started making them since I’ve moved out on my own and I have to admit it was kind of scary. By the way, I was immediately promoted to the pie maker for holidays when we got our own apartment. Go figure! Guess mom was ready to pass that pie making torch on.
I have something to admit. My raspberries were store bought! I can’t seem to find a u-pick raspberry place near me otherwise I would have a dump truck load froze in my freezer. Yes, I did have a dump truck load of blueberries and blackberries. They are getting scarce. Lucky for me, I’ve convinced the husband to take me blueberry picking. Tell me.. Do you like to go do the picking or just buy your berries at the store or farmer’s market?
In case you didn’t notice, I really need a pastry brush. I put my egg wash on with my finger. I missed a spot or ..500. I used to have one, but it started to get some funky stuff on it. I didn’t dig it. It immediately found the trash can. So now I realize I need a new one. bad.
I know I’ve had said this a bajillion time, but fruit makes the pretty dessert. The colors are gorgeous. I decided to do the lattice top just so I could see the pretty colors. I’m obsessed.
I love this mixed berry pie!
- Homemade Pie Crust or Store bought
- 2 + ½ cups raspberries, fresh or frozen(thawed)
- 2 + 12 cups blackberries, fresh or frozen(thawed)
- 2 cups blueberries, fresh or frozen(thawed)
- 1 T. lemon juice or half of a small lemon
- ⅓ cup cornstarch
- 1 + ½ cup granulated sugar
- 2 T. unsalted butter, cold
- 1 egg
- Prepare your pie crust. If you follow my recipe, it will have to rest in the fridge for about an hour ahead of time. If you chose a store bought pie crust, you just saved some time!
- Place the berries in a large bowl. If you thawed your berries, give them a little once over with a paper towel to dry them off a little.
- Add in the lemon juice.
- In a small bowl, add in the sugar and cornstarch. Stir until combined. Pour into the bowl of fruit and carefully stir until all of the fruit is covered. Set aside.
- Preheat oven to 400 degrees.
- Lightly flour a clean counter top. Roll out into a circle. You'll want it to be about 12 inches. You can eyeball your pie plate and the circle to see if you're close. That's what I do.
- Once your circle is right, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
- Trim the edges. I cut them even with the edge of the pie plate using a knife.
- Go ahead and put the pie filling into the bottom of the crust.
- Slice the butter into thin slabs. Place them on top of the pie filling.
- To make the lattice crust, roll the dough out like we did with the bottom crust. Once roll out to about 12 inches in diameter, use a pizza cutter or pastry cutter and cut inch strips. Place the strips over and under each other kind of like a basket weave.
- With your forefinger and thumb, crimp the pie crust together. I usually form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside. (I hope this helps)
- Crack the egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie.
- Place the pie in the oven for 20 minutes. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve.