Triple Berry Pie

Fresh berries are in season right now—and they’re not too expensive-- so I couldn’t resist buying some. This evening I made a triple berry pie…and just took it out of the oven. My family is now having a late-night snack of warm berry pie alamode. Yum! Here’s the recipe:

TRIPLE BERRY PIE

Pastry for a 9-inch double-crust pie
2 cups fresh blueberries

       2 cups fresh blackberries
       2 cups fresh raspberries
       1 cup granulated sugar
       1/3 cup all-purpose flour
       1 tsp. lemon juice
       2 T. butter, cut into small pieces
       1 T. half and half or heavy cream
       1 tsp. granulated sugar

Line pie pan with half of the pastry. In a mixing bowl, combine the berries, sugar, flour and lemon juice. Spoon into bottom crust. Top with butter pieces (trying for an even coverage). Rollout the second half of of the dough into a circle about 10-11 inches in diameter. Cut into ½ to ¾ inch strips, using a pastry cutter if desired. Place about 6 to 7 strips, evenly spaced, on top of crust. You should have about half of your strips left. One by one, weave these over and under the lengthwise strips that are already on top of the filling. Then moisten your fingertips with warm water and carefully seal the edges of the crust. Trim the overhang of the top strips to ½ inch. Flute the edges of the crust.

Put aluminum foil strips on the crust or use a pie shield. Bake the pie for 30 minutes. Remove covering from the crust edges. Bake pie for an additional 20-30 minutes until crust is lightly golden and filling is bubbly. Cool at least an hour before serving.

Delicious served warm and topped with vanilla ice cream.

Enjoy!