You do not have to be a professional pie maker to make a pie. I repeat: you do not have to be a professional pie maker to make a pie! To me, making a successful pie was like reaching the ultimate threshold of family cooking. My Grandma has always been the pie maker in the family, so if you could make a pie as good as Grandma’s you were set for life. And by golly, this past Thanksgiving I made an apple pie with store bought pie crust, and my Grandma LOVED it! She, in fact, went back for seconds and never would have guessed that it was a store bought dough (same thing happened with my Caramel Apple Sangria). But, with that being said, if you are wizard pie crust maker, or picking up a pack of it in your local grocery store, you can be the professional pie maker you desire to be.
I love the combination of mixed berries instead of just having one berry shine throughout the pie. They each brighten each other to make it a very berry delicious pie! I will have to admit, I’ve been playing a lot of Call of Duty with my husband lately (yes let your jaws drop) and this pie came to be on a perfectly lazy Sunday filled with church, coffee, video games and pie making. You could say that my husband was on cloud nine. Also!! These pictures were taken at our new house that is being built! Its crunch time and we couldn’t be more excited (month to move-in!). House pictures to come on another day, but for now here is some pie.
This is the perfect pie for any family occasion or any just-because. I used Sarah Kieffer’s “All Butter Pie Crust” recipe from The Vanilla Bean Baking Book and it was TO DIE FOR. Seriously, so good. Turn to your favorite pie crust recipe, even if its store bought! You just gotta get this pie in the oven.
PS – these cute, little plates are from a local antique store. You never know what you will find!
Very Berry Pie
- 1 double-crust pie dough
- 1 pint fresh blueberries
- 6 oz blackberries
- 1 cup chopped strawberries
- 1/2 cup sugar, plus 1 Tablespoon
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons cornstarch
- Egg wash (1 egg beaten with 1 Tablespoon water)
- Prepare the pie crust as directed for your recipe of choosing.
- Preheat your oven to 400 degrees.
- In a medium bowl, toss together the blueberries, blackberries, strawberries, 1/2 cup sugar, cinnamon and cornstarch until evenly combined. Let sit for 5-10 minutes prior to baking.
- Line the bottom of a 9-inch pie plate with your first half of pie dough so that the dough is pressed evenly into the bottom of the pie plate and up the edges. Evenly pour in the berry mixture.
- Top the berry mixture with the second half of pie crust. It can either be done in lattice or a full pie dough crust with slits in the middle to prevent it from puffing up. Crimp the edges of the two pie doughs together to seal it. You can either press the edges with a fork, or crimp them with your fingers to add a decorative edge. Brush the top pie dough with the egg wash and sprinkle with the remaining Tablespoon of sugar.
- Bake the pie for 30-35 minutes, reducing the heat to 375 if need be to prevent browning too quickly. Let the pie rest at least 4 hours prior to serving.