Monday, December 5, 2011

{recipe} mixed berry pie.

i am excited to say i can finally get back to a normal routine this week. i had a huge 3 day meeting over the weekend, which is why i have been absent, from blogging and life in general lately. but now that my work life is back to normal, i can start focusing on the important things, like blogging, christmas prep, and our wedding.

to be honest, i feel like i can't take credit for this pie. yes, i made it, but the idea to make it wasn't mine and it was not enough on my radar until my future brother in-law put in a request for a berry pie. i figured whats a fourth pie? and considering how much i love berries of all kinds, it seemed like a great idea.

after doing some research, browsing my favorite blogs i settled on combining two recipes that looked like they had potential. the results, an amazingly delicious mixed berry pie, that i could eat year round (because who needs thanksgiving as an excuse to make a pie?? not me anymore).

so my second pie i tackled on the wednesday before thanksgiving, was this mixed berry pie. it is always exciting when a recipe shocks you, especially when it is a last minute addition, thrown together with a little love and a lot of hope. enjoy!

Mixed Berry Pie.

Serves: 10-12 depending on slices.

1 recipe pie crust for a 9 inch double crust pie
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
2 cups blackberries
1. Preheat the oven to 375 degrees F

2. In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed. 
3. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil. . 
4.Bake at 375 degrees F for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack. til pie is set. Remove from oven and cool on a wire rack.

Serve with ice cream! 

*adapted from several recipes.

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