Recipe: Mixed Berry Pie [edit]

Photo: Flickr user

Photo helpful? Yes No

See all photos...

Edited by: Sarah Donnell

Related Blogposts

Bloggers, have you written about Mixed Berry Pie? Add a widget!

Foodista Blog: “Pie Day”

July 22, 2009

It’s Pi Approximation day! What’s that, you say? Think back to your math class…remember that old Greek guy Archimedes? He’s the one whose famous approximation of ...

full post | More from this user

Fork-Spoon-Knife: “Berry Pie - Perfect summer dessert!”

August 27, 2009

Here is the Berry season!!! The grocery stores are overflowing with delicious, deep colored and succulent berries - luscious red strawberries, deep purple blue berries, bright pink raspberries and so many ...

full post

Comments

You need to sign in or sign up to leave a comment.

Tags: Dessert, Fruit, Soft, Sweet

Yield: 8 servings

[edit] Ingredients

	Classic Double Pie Crust
2	cups Blackberries, canned or thawed frozen, well drained
1 ½	cups Blueberries, canned or thawed frozen, well drained
½	cup Gooseberries, canned or thawed frozen, well drained
¼	cup Sugar
3	tablespoons Cornstarch
⅛	teaspoon Almond extract

[edit] Preparation

Step 1	Prepare pie crust according to Classic Double Pie Crust (or get Pillsbury refrigerated pie crust). Roll out and place bottom crust in pie plate. Cover with plastic wrap and refrigerate 30 minutes to allow dough to relax.
Step 2	Preheat oven to 425 degrees F.
Step 3	Combine berries in large bowl. Add sugar, cornstarch and almond extract; stir well.
Step 4	Spoon into prepared pie crust. Roll out top crust. Lift top crust over filling.
Step 5	Trim edge leaving 1/2-inch overhang. Fold overhang under so crust is even with edge of pie plate. Press between thumb and forefinger to make stand-up edge. Cut slits in crust at 1/2-inch intervals around edge of pie to form flaps.
Step 6	Press 1 flap in toward center of pie and the next out toward rim of pie plate. Continue alternating in and out around edge of pie.
Step 7	Pierce top crust with fork to allow steam to escape.
Step 8	Bake 40 minutes or until crust is golden brown. Cool completely on wire rack.