- Homemade pie crust for a 9'' deep dish pan.
- 7 cups fresh or frozen raspberries, blueberries and blackberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
- 2 tablespoons butter
- 1 large egg white beaten with a fork
If a recipe ever made you want to step back in time to the 60’s, it’s this one. You will want to put on your favorite, perfectly pressed day dress and wrap your cheerful apron around your waist. Don’t skimp on your beautifully arranged curls and sparkling smile! Do you happen to have a retro kitchen for the ultimate effect? The deep, rich color of the simmering berries are the nightmare of all things white. But the taste? Worth the risk…but just change your clothes instead.
This is the kind of pie that raises the head of passersby. The aroma wafts through the air, compelling unmet neighbors to mosey over in your direction. No need to worry about awkward introductions. The smell of baking berries will be your guide. This particular recipe has some added perks. It calls for less sugar than most berry pies. If you are short on time the actual day you want to serve it, you can prepare the pie a day in advance.
This works well for times when you are having guests, or when you are short on time due to a long day away from home. The filling and completed (baked) pie can both be stored in the freezer for up to three months. The recipe instructions are very detailed, from preparing the berries, proper cooling times, and how to make your lattice pie crust. That is, if your retro day dress and cheerful apron didn’t transfer their superpowers properly. No matter. The pie is a taste of homemade, deliciousness, and comfort.
- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.
- Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
- Add lattice top or a whole top with holes pricked on top for steam to escape. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.