Now that Fall is about to begin, I have been craving lots of comfort foods. Things like hearty soups, creamy pastas, and pumpkin pie. As it is a tad too soon to be starting on the “pumpkin in ALL the things!” craze, I decided to try my hand at a simple mixed berry pie.
For my first attempt, I have to say, it turned out wonderfully! I’m not quite sure why I felt so intimidated by pie crust but, after making 3 batches in two days, I’ve really gotten the hang of it! Cold butter is key!
This pie is the perfect addition to any meal and, for how incredible it looks, is relatively simple! Even the lattice top was done freehand and I think it adds a nice “rustic” touch! So don’t worry if your crust isn’t cut to perfection, it will all taste delicious in the end!
As I didn’t create the recipe for the pie crust, I’m just going to link you to the one I used (which is easy to follow/execute!), but below is my recipe for this mixed berry pie filling! (Pro Tip: The flour in the above link is measured in Oz. and since I don’t have a scale, I just used 1.5 cups of loosely packed flour).
- 2 cups raspberries (I used frozen)
- 1 cup blackberries (I used fresh)
- 2 cups blueberries (I used fresh)
- 1.2 cup peaches
- ½ cup sugar
- 3 TBS. cornstarch
- If using frozen berries, remove from packaging and rinse with cold water until the water runs clear (this ensures that they won't turn your entire pie blue/green). Lay between two paper towels and pat dry. In a medium-sized bowl, mix the sugar and cornstarch until well combined. Gently fold the berries into the mixture. Set aside.
- Pre heat oven to 375.
- Prep your pie dough (you can use the link I posted above, or use frozen). I used a double layer crust, but a single layer works just fine.
- Add the berry mixture on top of the bottom pie crust.
- Roll out your top layer of pie dough and cut into thin strips. Weave the strips together using the "over and under" method.
- Bake for 25-35 minutes (depending on the size of your pie dish) or until the crust begins to turn golden brown.