Fresh fruit is one of the best parts of summer. I can barely keep fresh berries stocked in my house. The day I buy them, my children inhale them. This pie is a wonderful summer tradition. It’s the perfect companion for a celebration picnic or a festive barbeque. I like to serve it with homemade ice cream or fresh whipped cream.
Recipe for 2-crust pie
1 1/3 cup each fresh strawberries, blueberries, and raspberries
1 cup sugar
5 TBS flour
1/2 tsp ground cinnamon
11/2 TBS butter
2 large bowls
1 small bowl
Preheat oven to 425° degrees F (220° degrees C)
Wash berries thoroughly. Drain. Remove stems and hulls. Slice strawberries into quarters.
Prepare the pie crust dough. Roll out half the dough and line the pie plate.
Place the berries in a large bowl. In a small bowl, combine sugar, flour, and cinnamon. Gently toss with the berries. Pour into pastry-lined pie plate. Dot with the butter.
Roll out the remaining dough and cut into shapes, lattice pieces, or a pie top.
Top the berries. If using a whole pie crust, cut several holes in it for venting. Pinch/trim edges as needed.
Bake for 35-45 minutes or until the crust is nicely browned and the juice is bubbling through the crust.
Let stand before serving. The juice will thicken in the flour and sugar as the pie cools.
1 pie; 8 servings
House of Bread Books™*, P.O. Box 470, Fort Knox, KY 40392-4393
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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