Fresh berry pie
- Preheat oven to 425 F.
- Mix up a double-crust pastry recipe and set aside.
- Combine 1 c sugar, 3 T quick-cooking tapioca, 2 T flour, 1/2 tsp cinnamon and 1/4 tsp salt.
- Add 1 tsp lemon juice and 4 cups fresh or frozen blackberries, blueberries or mixed berries (if buying frozen, this works better using a mixed berry blend that does NOT include strawberries). This is about two bags of mixed berries from Trader Joes with the strawberries removed.
- Divide dough in half. Roll out the bottom crust and fit it into the pie plate, leaving the edges trailing.
- Spoon berry mixture into the unbaked pie shell and dot with a tsp or two of butter.
- Roll out the top crust and fit it over the berry filling. If making a lattice top, roll it out, remove the paper, replace the paper, flip it and remove the top paper before cutting into strips. Use a table knife or a palette knife to carefully place the strips on the pie, weaving it into a lattice. Flute the edges and cut slits in the top. If desired you can egg wash the top or egg wash and sprinkle with sugar.
- Cover the edges with foil or a pie shield. Place on a cookie sheet (preferably with a lip).
- Bake 35 minutes. Reduce temperature to 350 F and bake 30 minutes longer or until the juices are beginning to bubble over and thicken (sometimes this takes another 20 minutes!). Remove pie shield before cooling and if there are a lot of juices on the cookie sheet, remove the pie while hot so it doesn’t stick!
One variation of this pie is a Peach Mixed-Berry Pie where you replace half of the berries with frozen, sliced (or peeled, sliced fresh ) peaches. If doing this, increase the flour to 1/2 cup. This variation is my son’s favorite pie!
Make sure you don’t stir the berries too much and end up with berry mush pie!