Pie crust intimidates me. I don't know why it does, but I've always been insecure about making my own crusts. I have to admit to all that in the past, I've relied on the little Poppin' Fresh guy to do my dirty work in the pie department. But this month I have decided to try to overcome my pie crust phobia. I am determined to make a good pie crust, and make it I will!
My first attempt was this Very Berry Pie. Blueberries, blackberries and raspberries all together in a thick luscious filling. It was magnificent. This filling was so good in fact, I was afraid that it would all be eaten out of the pan before it got into the pie crust! The pie crust? It was okay, but nothing to write home about. I guess I'll just have to keep trying. Any volunteer pie testers out there? It's a rough job, but somebody's got to do it!
Very Berry Pie
Pastry for a double crust pie (Use your favorite- I haven't found mine yet!)
1 quart fresh blueberries
1/2 pint fresh blackberries
1/2 pint fresh raspberries
1 and 1/2 cups sugar
3 tablespoons lemon juice
4 Tablespoons cornstarch
3/4 cup cold water
egg wash: 1 egg yolk beaten with 1 Tblsp. half and half
- In a large saucepan, whisk together sugar and cornstarch. Add water and lemon juice and stir until combined.
- Add blueberries and stir gently. Bring to a boil over medium heat. Gently cook until thickened and mixture is no longer cloudy with cornstarch.
- Gently stir in blackberries and raspberries. Allow mixture to cool while you make your crust.
- Line a deep-dish 9 inch pie pan with a bottom crust. Add filling.
- Cover with top crust or lattice. (If you're not making a lattice, cut several holes in your top crust.)
- Seal and crimp edges of pie.
- Cover edges loosely with foil or pie crust protector.
- Bake at 400 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees and remove foil. Bake 40 minutes longer or until crust is golden and filling is bubbly.
- Brush crust with egg wash. Return to oven for a few minutes to brown.
- Cool completely before serving.