Yummy Stuff: Summer Berry Pie

Summer berries are abundant and relatively cheap this time of year. And if you are trying your best to eat seasonally, now is the time to get the last of your berry fix! I made this pie when my mama was visiting and it turned out delicious!

Summer Berry Pie

• 1 pint raspberries
• 1 pint blackberries
• 1 small container (about 1 1/2 to 2 cups) halved strawberries
• juice of one lemon (about 1/4 cup)
• 3/4 cup sugar
• 1 Tbsp corn starch

Use this crust recipe and you won’t be disappointed! Really, it’s the best crust!

Follow crust instructions. When you have chilled the dough, take it back out of the refrigerator and roll out on lightly floured countertop. Place the bottom crust into your pie plate, prick with fork holes, and blind bake at 400 for about 15 minutes with foil and pie weights or dried beans.

While the crust is blind-baking, prepare the filling. Simply toss the fruit, sugar, lemon juice, and corn starch in a bowl, then set aside.

If you want to do something fancy with the top crust, you can make a little design with a small cookie cutter like we did. Oliver liked the idea of polka dots and so did I! You could also just keep the crust in one piece and slash with a knife a few times once you have put the filling into the bottom crust. Totally up to you!

Once the bottom crust is done blind-baking, take it out of the oven, reduce heat to 350, remove foil, and pour the fruit mixture into the crust. Carefully transfer the top crust onto the pie and trim off any excess crust. Pinch together on the edges and overlap little circles or other shapes around the outer rim of the pie, if using.

I also used an optional egg wash to make the top of the pie nice and golden brown. I took one egg yolk and about 2 Tbsp water, mixed it all up, and brushed the top of the pie with a silicone pastry brush. After that, I sprinkled sanding sugar all over the top of the crust, which gave it a nice sparkle!

Bake for 40 minutes at 350 until fruit is bubbly. Let pie cool completely before serving so the filling has time to firm up a bit. Best to serve with a spoonful of vanilla ice cream!