Triple Berry Pie

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.

I wish you all a very happy Thanksgiving this year!

Triple Berry Pie
Recipe slightly adapted from Joy of Baking
Pie Crust:
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
Berry Filling:
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

(*If using frozen berries let come to room temperature before using.)

Directions:

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal. Add ¼ cup water and process until the dough just holds together when pinched. If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour. After the dough has chilled sufficiently, remove one portion from the fridge and place on a lightly floured surface. Roll the pastry into a 12 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Fold the dough in half and gently transfer to a 9 inch pie pan. Trim the pastry to an edge of ½ inch. Cover and refrigerate while you make the filing.

Remove the second round of pastry and roll it into a 13 inch circle. Using a pastry wheel, sharp knife or pizza cutter, cut the pastry into ¾ inch (2 cm) strips. Place the strips of pastry on a parchment lined baking sheet, cover with plastic wrap, and place in the fridge for about 10 minutes.Preheat the oven to 400 degrees and place the oven rack in the lower third of the oven. Put a baking sheet on the oven rack.

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.

Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling. If the edges or the pie are browning too much during baking, cover with a foil ring or foil. Place the baked pie on a wire rack to cool for several hours. Serve with softly whipped cream or vanilla ice cream. Store any leftovers for 2-3 days at room temperature.

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