Thursday, February 10, 2011

Triple Berry Pie

One of the things I'd like to work on more is pie. It's hard to find a really good pie in restaurants or bakeries, much less make one so I've been trying out recipes when I can. A recent one I made was this Triple Berry Pie. Perhaps better made in the height of berry season, you can still get a decent pie using frozen berries like I did. I loved the fruity mix of blueberries, raspberries and strawberries... and the only way to make this pie better was having it a la mode!...

I'm definitely going to try making this again during the summer using fresh berries just to taste the difference. But for frozen berries, it wasn't bad at all. If you're worried about having a runny pie, have no fear! The key was to allow the berries to thaw in a colander and let the juices drain prior to using. I let the frozen berries sit in the colander for a few hours. The next step was tossing the berries in a mixture of sugar and cornstarch. When the fruit mixture was placed in the pie crust and baked, it came out solid and firm... with no runny mess. And as previously mentioned, this pie was even more delicious with a scoop of homemade vanilla ice cream...


Triple Berry Pie
recipe from AllRecipes
4 cups frozen berry mix (strawberry, blueberry, raspberry)
1/2 cup white sugar
3 tablespoons cornstarch
1 recipe pastry for a 9 inch double crust pie


Allow the fruit mixture to thaw and drain the juices.


In a large mixing bowl, stir together sugar and cornstarch. Add the thawed fruit; gently toss until berries are coated and set aside for 5 minutes.

Line a 9 inch pie plate with half of the pastry.T ransfer 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.

Bake at 375 degrees F (190 degrees C) for 35 minutes; remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.