Of all the baking I have done, I have only made one pie in my life, and that was a pumpkin pie. I had the itch to be a little more courageous and bake a pie completely by myself. Turns out, it is super simple. This berry pie is perfect for the summer months (or better yet, as a tasty treat for a Fourth of July celebration) and from prep to the time you take that first bite, it won’t take more than an hour and a half. Top with some creamy Blue Bell vanilla ice cream, and enjoy! (Side note: I didn’t want to get ahead of myself, so I used pre-made pie dough that I rolled out into the pie pan. If you want to be a true pie connoisseur, that crust will take a little longer to make from scratch. That will be something I’ll have to conquer on my next pie baking mission).
What You’ll Need:
*2 pie crusts (Pillsbury sells packs of 2 pastry rolls that you roll out-they are NOT frozen crusts)
*2 cups halved strawberries
*2 cups blueberries
*1 cup of blackberries OR raspberries (I used black)
*1/2 or 2/3 cup of sugar (your preference…I used the greater amount 🙂 )
*1/3 cup of flour
*1/2 tsp ground cinnamon
Before mixing the ingredients, take your pie dough out of the fridge, so it can sit for about 15 minutes, and set the oven to 375 degrees.
After mixing the sugar, flour, and ground cinnamon, (gently) throw in all of your washed berries. I used fresh berries for this recipe; using frozen will up the bake time. Very gently mix the berries with the sugar mixture, so that you have covered the berries with this sugary goodness. When I say gentle, I mean gentle: you don’t want to squish the berries and make a mess!
Gently (again) roll out one pastry roll into the pie pan (if you want you can lightly dust each side of each pastry dough with flour to prevent sticking). You don’t want to create holes or stretch the dough too much, so take your time. Press the dough against the pan with your fingertips as you roll out the dough. Then toss in your berry mixture! I went through after and tried to even out where the pieces of strawberries were in the pie. You are now ready to seal the deal!
Roll the second pastry roll out on top of the berries, pressing down the edges and folding over the first pastry roll. Don’t forget to cut slits in the top crust! I may have overdone it a bit, but I wanted to be extra careful!
To prevent over browning of the crust, take a sheet of aluminum foil (a size larger than that of the pie), cut a big hole in the center (almost the entire size of the pie), and lightly fold the aluminum over the edges of the pie to protect the crust. I wish I had taken a photo, so it would be a little easier to understand. Pop the pie in the oven for 25 minutes, take the aluminum foil off, and keep in the oven for another 25 minutes. I used a glass pan, which is recommended, so the baking time fit this 50 minutes exactly. If you are using a metal pan, it might take a little longer. (Another side note: my crust still over browned. You win some, you lose some).
When the insides of the pie are bubbling and the crust is golden, you’re done! I let my pie cool for about 20 minutes before eating.
Top with some vanilla ice cream, and enjoy!
This was really my first venture into pie baking. You can always make your dough from scratch, and there are ways to make the crust edges look more aesthetically pleasing. I on the other hand, just wanted to come out with something edible, so my first priority was something that would taste good. And it did! This post is making me crave some right now; good thing I have leftovers in my fridge!