Monday, August 13, 2012

Summer Berry Pie

My backyard has been berry central this summer.  While the blueberries had a tough time, the raspberry canes yielded their usual bumper crop and the wild blackberry canes I transplanted from the cottage four years ago have finally established themselves and are producing at a phenomenal rate.  It seemed only right to make a pie.

INGREDIENTS
- 1 recipe pie dough
- 6 cups mixed summer berries (I did equal parts raspberries, blueberries, and blackberries)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp ground cinnamon (optional)
- pinch nutmeg (optional)

METHOD
1. Make the pie dough as per the recipe in the link above.
2. Whisk together sugar and cornstarch.  Gently mix with the berries in a large bowl.  Place in pie shell and attach top shell, as per the linked recipe above.  Cut some steam holes. Refrigerate for 30 mins, or until firm.
3.  While pie is chilling, heat oven to 375 degrees with a rack in the lower third of the oven.  Bake for about an hour, or until filling up bubbling.  Let completely cool before serving.

6 comments:

glutenfreehappytummy.com said...

that looks gorgeous! wow yum:)

Adi Pantera said...

Great recipe! I'll have to buy some summer berries soon! I can't garden like I used to since I now live in an apartment.

Kathleen Richardson said...

Who wouldn't love a piece of pie, even this late in the season. Makes me crave a berry pie right now, but it also reminds me that my box of cornstarch is probably ancient and should be replaced!

Keep writing...

Life of Dad said...

ummm...that pie looks incredible.

vegan.in.brighton said...

Gorgeous!

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