Eat Well, Live Happy: August 2012

August has been a busy month and unfortunately I haven't had much time to try new recipes, but now I have a great summer dessert recipe to share. All summer long I've been wanting to make a pie and finally got the chance to today. I had some leftover strawberries, blueberries and raspberries from a dessert I made yesterday so I made a mixed berry pie. If you like berries you will love this! It is very juicy but I don't mind that - I just spoon a little of the berry juice over my ice cream. This is a simple pie to make because aside from the strawberries, you don't have to peel and cut the fruits as with other pies (apple, peach, etc.). I had some trouble forming with my pie dough but the crust came out tasting great. My lovely new pie dish is a little deep so I used more filling and it was the perfect amount.

Berry Fruit Pie

Pastry for Double-Crust Pie

1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries (below)

2 teaspoons finely shredded lemon peel or ½ teaspoon ground cinnamon

Milk (optional)

Sugar (optional)

Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.

In a large bowl, combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry or make a lattice top; place on filling and seal. Crimp edges as desired.

If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375° oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden.

Cool on a wire rack. Serve with ice cream.

Makes 8 servings.

VARIATIONS:

Blackberry: 5 cups fresh or frozen blackberries, ¾ to 1 cup sugar, and 1/3 cup all-purpose flour.

Blueberry: 5 cups fresh or frozen blueberries, 2/3 to ¾ cup sugar, and 3 tablespoons all-purpose flour.

Raspberry: 5 cups fresh or frozen unsweetened raspberries, ¾ to 1 cup sugar, and 1/3 cup all-purpose flour.

Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, ½ to 2/3 cup sugar, and 1/3 cup all-purpose flour.