Mixed Berry Pie

Spring has hit and that means pie season has come.

Strawberry pie.

Raspberry pie.

Blackberry pie.

Blueberry pie.

Even better, mixed berry pie.

Makes: 1 Pie

Takes: 1 1/2 hours

Difficulty: 1 out of 5 (not including make by pie crust)

Prep:

Make pie crust (recipe can be found here), which can take about an hour.

Once pie crust has been made, roll out crust and press it into a pie pan.

When the filling is finally started, preheat the oven to 400 degrees F.

Ingredients:

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1/3 cup water

1/2 teaspoon cinnamon

1 cup fresh blueberries

1 cup fresh raspeberris

1 cup fresh strawberries - cut into quarters

1 cup fresh blackberries

1 tablespoon fresh lemon juice

2 tablespoons butter

- Step 1 - Start the Filling

In a large sauce pan on low-medium heat, add 1 cup of sugar, 1/4 cup of cornstarch, 1/8 teaspoon salt, 1/2 teaspoon of cinnamon and 1/3 cup of water and mix until smooth.

- Step 2 - Add Blueberries

Once the ingredients in the saucepan are smooth, add the 1 cup of blueberries and bring to a boil.

Boil the blueberries for 2 minutes and then pull of the heat to cool slightly.

- Step 3 - Fold in Remaining Berries

Wash and prep 1 cup of strawberries, 1 cup of raspberries, and 1 cup of blackberries and then fold them into the blueberry mixture.

Add the 1 tablespoon of lemon juice into the berry mixture and fold until everything is well combined.

- Step 4 - Spoon in Filling

Spoon the filling into the prepared pie dish.

It may be overflowing, but the berries will reduce slightly in the oven as they bake.

- Step 5 - Cut the Butter

Cut the butter into small cubes and scatter the cubes over the filling.

- Step 6 - Make the Top

Using the remaining pie crust, make a decorative top to the pie.

- Step 7 - Bake!

Place the pie into the preheated oven on a baking sheet (the pie gets a little messy) and bake for 45-50 minutes, or until the crust is golden brown and then filling is bubbly.

- Step 8 - Cool and Enjoy

Once the pie has come out of the oven, cool completely and enjoy.

I have noticed that the pie is normally better after it has spent a few hours in the fridge, but this is not required. It is still delicious with a large scoop of vanilla ice cream accompanying it to the table and into your mouth.

This recipe was adapted from Taste of Homes' mixed berry pie recipe.