Mixed Berry Pie

In the spirit of the upcoming holiday I'm doing a few special posts to help you celebrate. Nothing says 'Merica like a good ole pie. Your options are endless and as much as I love apples the summer is all about berries. Strawberries, blueberries, raspberries, and blackberries; ALL THE BERRIES! Here's my take on a wonderful mixed berry pie to wow your guests and your belly.


*** I'm lazy so I buy premade pie crust ***

1 cup sugar

1/4 cup cornstarch

Dash salt

1/3 cup water

1/2 teaspoon ground cinnamon, optional

1 cup fresh blueberries

1 cup fresh raspberries

1 cup halved fresh strawberries

3/4 cup fresh blackberries

1 tablespoon lemon juice

2 tablespoons butter


Make It

1. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

2. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

3.. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes. 

4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.