I can’t believe it’s almost Thanksgiving! This past year has gone by so quick. My sweet little baby boy is turning 1 next week! Where has the time gone? Each Thanksgiving we switch off having Thanksgiving with our parents. This year it’s dinner with my in-laws and I am in charge of bringing pie! If you still need some pie recipes check out my to-die-for chocolate silk pie, or my lightened up chocolate mousse pie, or to switch things up you can make the amazing pumpkin pie ice cream pie with a gingersnap crust. And here is one more for you. This luscious triple berry pie.
My sister-in-law requested to make Razzleberry pie with me. But don’t you know Razzleberry has raspberries in it and we used strawberries instead. This pie is made with my favorite berries, blackberries, blueberries and strawberries. You can’t go wrong! Doesn’t this look gorgeous!?!
We made our own pie crust. Which is very easy. Don’t be scared to try. It was crisp and flaky and just like a pie crust should be. We had fun making a lattice top. I hadn’t done that since 8th grade cooking class when we made cute mini cherry pies. It was fun and pretty simple too. And it made for a pretty pie.
Triple Berry Pie
Recipe slightly adapted from Joy of Baking
2 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
1 cup unsalted butter, chilled, and cut into 1 inch chunks
¼-1/2 cup ice water
2 cups (1 pint) *fresh blueberries
2 cups (1 pint) fresh blackberries
1 cup (1/2 pint) fresh strawberries sliced
2/3 cup granulated sugar (use more or less depending on sweetness of berries)
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon cold unsalted butter, cut into small pieces
Berry Filling: In a bowl mix together the sugar, cornstarch, lemon juice and zest. Place the berries in a large bowl. Add the sugar mixture to the berries and gently toss to combine. Pour the mixture into the prepared pie shell and dot with butter. Lightly brush the rim of the pastry shell with cream. Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, space the strips about 1 inch apart. Use the shortest pastry strips at the outer edges. Then, rotate pie plate a quarter turn, and repeat the process with the rest of the strips. Weave the top strips over and under the bottom strips. Trim the edges of the strips, leaving 1 inch overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.