Follow this easy recipe and you will be the talk of the next dinner party or friend gathering. This is so yummy that you might want to make two pies.
When I say easy, I mean easy. I am a relatively simple cook. My favorite food qualities are fresh and close to the source. Berries are one of my all time favorite foods. Throughout the year various fruits come into season. To take advantage of this bounty, just pay close attention to the cycle of the fruit in your area. For example, where we live in Tennessee, strawberries are in season in May. Blueberries and blackberries dominate June with peaches quickly producing in late June through August. For details on fruit in your area, locate the crop harvest calendar. When berries are in season, eat as many as you can while they are fresh. Also, plan to enjoy them in the off season by putting them in the freezer.
Regardless of the season, many fruits can be located in your produce area as well in the freezer aisle. So, if you are salivating over a delicious berry pie and the ripening season seems entirely too far away, wander down your grocer’s freezer row. Purchase a large bag of your desired fruit. Follow the directions below and you will be enjoying your favorite berry pie soon.
Leah’s Easy Berry Pie
Select a deep dish pie pan.
4-5 cups of your favorite fresh or frozen berries
Pillsbury ready-to-use pie crust (2 9″ crusts come in each box)
1/4 butter (1 stick)
3/4 cup of sugar divided
1/4 cup of flour
Directions:
Preheat oven to 425 degrees.
Place one ready-to-use pie crust in deep dish pie pan. Bake for 10 minutes.
In a large bowl toss fresh or frozen berries with 1/2 cup of sugar and 1/4 cup of flour. Add more berries if needed to meet the size of deep dish pan.
Spoon berry mixture into pie pan. Cover with second pie crust. Pinch the bottom and the top pie crust together along the edge. Crimp the edges. Create a few small vents in the center of the pie crust for escaping steam during baking.
Melt butter. Brush on top of pie crust. Sprinkle the remaining 1/4 cup of sugar on top.
Bake at 425 degrees for 15 minutes. Cover with tent of foil to prevent burning the pie crust. Reduce temperature to 350 degrees. Bake for 25 minutes.
Cool for an hour to allow the pie to set up.
Slice and enjoy!
Options:
Add fresh squeezed lemon juice to blueberries before putting the top pie crust in place. Add 1/2 tsp of cinnamon to blueberry and blackberry pies for extra yum.
If you prefer a crumble type top instead of a crust, mix 1/2 cup of oatmeal, 1/4 cup of brown sugar and 1tbsp of cinnamon in a small bowl. Sprinkle this mixture on the top of the berries before starting to bake.
For a triple berry pie, mix strawberries, raspberries and blueberries.
Don’t forget the homemade vanilla ice cream to eat alongside your warm piece of pie!!
Make two pies. One to eat and one to share.
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