Sunday, July 12, 2009
I love fresh berries. You name the berry, and it is a friend of mine. Raspberry, blackberry, loganberry, strawberry, blueberry, huckleberry, mulberry.... I could go on and on.
With my love of berries in mind, imagine how thrilled I was to spot beautiful, plump berries on sale at my local WalMart! They were so beautiful! They looked like edible jewels. I bought two large cartons of blueberries, one small carton of raspberries, two small cartons of blackberries and a huge double carton of strawberries. (I also bought plums and cherries...but that will be a different post.)
As you may remember, our family does Sunday Dinner in a big way every week. With the bounty of berries, I knew I had to make the quintessential summer pie: Triple Berry Pie. It is my stab at cloning Marie Callender's Razzleberry Pie.
The truth be told.... I think mine is better.
Fresh from the oven, the pie looked and smelled heavenly.
I was glad that I had to foresight to bake it on a quarter sheet, as it bubbled over a bit. I'm always nervous cutting the first pie. Will it be set? Will it serve nicely?
You be the judge.
The family loved it. Once again, I was the hero. Add a little homemade vanilla icecream... and *swoon*.
Oh, so good!
I know that this pie will make an encore performance before the end of berry season. It was just. that. good.
Triple Berry Pie
1 Pint Blueberries
1 Pint Blackberries
1/2 Pint Raspberries
1 c. Sugar
1/4 tsp. Kosher Salt
1 tsp. Real Vanilla Extract
1/4 c. Kraft Minute Tapioca
1 tbsp. Corn starch
1/4 c. water or orange juice
1/4 butter in small pieces
Enough Pie crust for double pie.
Mix all ingredients, except pie dough and butter in a large bowl. Allow to stand at room temperature for thirty minutes, stirring once or twice.
Line pie pan with one half of pie dough. Fill with berry mixture. Dot with butter.
Cover with top crust and seal.
Bake in preheated oven (400 degrees) for 45 to 55 minutes. (Bake first 25 minutes on lower rack, then move to upper rack for remainder of baking)
Cool COMPLETELY before serving.