Mixed Berry Pie

The berries are here! The berries are here! The berries are here!

This is what I want to scream each time I visit my local farmer's market. I might get strange looks but I don't care. I love fresh local berries. For the past few weeks we've had the pleasure of eating fresh cherries (my favorite), but now raspberries and blueberries (and other berries) are making their debut. Every time I see lots of fresh berries, I feel the need to bake a pie or tart. With the plethora of fresh berries right now, I will have to find many uses for them since I cannot eat pie every day. Well, I could eat pie every day but I don't think I should do so. 

Until I find the time to make jam (lavender blueberry jam is in the works), I decided to bake a pie. I love 3 pies -- Apple pie, Cherry pie, and Mixed berry pie. What I love about this recipe, is that you can use whatever berries you have available. I used blueberries and raspberries for this recipe but you can use blackberries and black raspberries as well. It's up to you. 

And ... you need to make a crust. Or you can purchase a ready made pie crust. Even though I won't tell on you (people are busy, I know), I will say that a homemade pie crust is much better than store bought. The recipe for the crust is below. 

Mixed Berry Pie
Yield: 1 10-inch pie

• 1 double pie crust
• 4 pints berries -- use a combination of blueberries, raspberries, and/or blackberries
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• zest of 1 orange
• 2 tablespoons fresh orange juice
• 2 tablespoons heavy cream
• sugar for sprinkling the top

Preheat the oven to 400ºF. 

On a lightly floured surface, roll one pie crust out into a 12-inch circle. Carefully transfer crust to the pie plate. Gently tuck it in to the plate. 

Place the berries in a large mixing bowl. In a small bowl, whisk together the sugar, cornstarch, and salt. Add the mixture to the berries. Toss to coat well. Add the orange zest and juice. Toss mixture to combine well. Pour mixture into the pie crust. 

Roll out the other pie crust on a lightly floured surface. You can either cut strips to make a lattice design or simply transfer the crust to the pie. If choosing the latter, be sure to cut for slits in the top of the crust (for vent holes). Trim the edges of the crust to make about a 1-inch overhang. Fold the crust under to create a seal with the bottom crust. Brush the top with the heavy cream and sprinkle with sugar. 

Bake for 25 minutes at 400ºF. Reduce heat to 350ºF and bake for another 25-30 minutes or until the filling starts bubbling through and the crust is golden brown. 

Allow the pie to cool on a wire rack for 1 hour. Refrigerate for about 2 hours before serving. The pie is good warm or cold and best served with vanilla ice cream. 


Double Pie Crust

• 1 1/4 cups white whole wheat flour
• 1 cup all purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup cold water

Place the white whole wheat flour, all purpose flour, sugar, and salt in the bowl of a food processor. Pulse for 10 seconds to combine ingredients. Add the butter; pulse several times until the mixture resembles coarse meal. With the processor motor running, slowly pour in the cold water. Pulse until the mixture starts to come together and form a ball of dough. 

Divide the dough half. Flatten each piece slightly. Cover with plastic wrap. Refrigerate for at least 1 hour, preferably up to 2-3 hours. Dough can be made 1-2 days ahead of time.

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