Tuesday, April 16, 2013

Mixed Berry Pie

Despite his training in the medical sciences, my father could easily hold a second career in the natural sciences, always knowing the trees, flowers, fruits, and veggies of the region and season. So, when my parents were visiting this past weekend and we decided to make a pie, it was no surprise that all eyes turned to my father and without hesitation he responded, "Strawberry."

Strawberry season peaks between April - June, so now is the time to get in your most flavorful dish.

Pie Dough recipe
Optional: 1 Tablespoon of milk (fat free is fine) and 1 Tablespoon of sugar

Mixed Berry Pie Filling Ingredients:
1/2 package of Raspberries (6 oz), washed
1/2 package of Strawberries (16 oz), washed, sliced and remove leaves
1/2 package of Blueberries (4.4 oz), washed
1 package of Blackberries (6 oz), washed
1/4 cup of sugar
1 Tablespoon of Cornstarch, or 2 Tablespoons of Flour
1/4 cup of water
1 teaspoon of cinnamon


Take the pie dough out of the refrigerator to let come to room temperature.  Preheat the oven to 400 degrees.

Place the berries in a medium saucepan and add the Cornstarch (or Flour).  Toss around the berries to coat evenly.  Sprinkle the 1/4 cup of sugar and mix.  Add the 1/4 cup of water and place the saucepan on the stove over medium heat.

Let simmer for about 20 minutes, stirring continuously, until the liquid forms a sticky consistency and the fruit has been softened.

Stir in the teaspoon of cinnamon and remove from the heat.  Roll out the dough (for instructions, click here) and place the berry mixture into the bottom crust.

Top the pie with the remaining strips of dough using the method previously described.

Cook the pie for 45-50 minutes, until crust is golden brown.  Let sit for 20 minutes before serving.

Best served a la mode!