Last Sunday was Pi(e) Day, and my roommate and I were definitely not going to let it go by without some pie. And with the weather getting nicer and nicer, we decided berries were going to be the best way to fill said pie. We were blessed to have this great book at our disposal (just opened it up to a random page holding a recipe for “All-Pear Pie with Maple and Candied Ginger” OMG), so we looked for inspiration. It game from the recipe for “Dundee Arms Inn Bumble Berry Pie,” a simple enough berry pie with about five ingredients total. I think the phrase “easy as pie” came from this recipe.
The best thing about it was we could kind of mix and match depending on what we had. We substituted blackberries for rhubarb, and decided to go with a faux-lattice top rather than the grated crust the recipe calls for, though that does sound interesting. We also cheated and used store-bought crust, but we needed pie fast, dammit.
Mixed Berry Pie (Serves 8)
- 1 cup each blueberries, raspberries, sliced strawberries and blackberries
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 Tbsp. cold butter, cut into small pieces
- 1 deep-dish crust
Preheat oven to 400. Wash and combine berries in a large bowl. Add sugar and combine until coated. Add flour slowly, and stir until combined. Turn filling out into the pie shell.Roll out the other crust and cut it into strips. Lay them one over the other until you have a lattice pattern. The easiest way to do a real lattice is to lay the strips all in one direction, and then pull them back slowly to insert the strips going the other way. Here’s a good diagram. Or you could just lay them all one way and then lay them all the other way. It looks exactly the same. Dot the top of the pie with the butter cubes.Place the pie in the center oven rack and bake for about 30 minutes. Then reduce the oven temperature to 375 and rotate the pie 180 degrees. You can also use tin foil to cover the edges of the pie so they don’t burn. Continue to bake until the top is golden brown and the juices are bubbling, about 25 to 30 minutes. Transfer to a wire rack and let cool for about two hours. Then, make your pie look like a pie chart.