Fresh Mixed Berry Pie
The last weeks of August, just before returning to school after Labor Day, found us in the woods near our home near Belleville, Michigan, searching for ripe blackberries. Our arms and legs would be scratched up, our fingers and lips stained purple from the sweet berries, as many in our stomachs as in our baskets. Our Aunt Kay made the best blackberry tarts out of these wild-picked berries. She was a great cook, but her blackberry tarts and Christmas sugar cookies stand out in my memory.
Fresh Mixed Berry Pie
The last weeks of August, just before returning to school after Labor Day, found us in the woods near our home near Belleville, Michigan, searching for ripe blackberries. Our arms and legs would be scratched up, our fingers and lips stained purple from the sweet berries, as many in our stomachs as in our baskets. Our Aunt Kay made the best blackberry tarts out of these wild-picked berries. She was a great cook, but her blackberry tarts and Christmas sugar cookies stand out in my memory.
Cooking Instructions
- 1
Heat oven to 425 degrees.
- 2
Lightly spray a 9-inch pie plate with baking spray.
- 3
Unroll pastry in pie plate, crimp edges, and brush dough with beat egg whites. Refrigerate about 15 minutes. Reserve remaining egg whites.
- 4
Rinse blueberries, raspberries and blackberries and place on paper towels to drain. Pick through for any stems.
- 5
Sift together sugar, cornstarch and cinnamon in a small bowl.
- 6
In a large bowl, place rinsed and drained berries. Sprinkle with lemon juice.Add sugar, cornstarch and cinnamon mixture. Gently stir together until all of the berries are coated.
- 7
Spoon berry mixture into pastry-lined pie plate.
Cut butter into small pieces; sprinkle over berry mixture. - 8
Roll second round of pastry. Brush pastry with remaining egg whites. Cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.)
- 9
Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips.
- 10
Place pie plate on cookie sheet lined with aluminum foil, and reduce oven temperature to 400 degrees.
- 11
Check pie after 30 minutes and cover lattice top with aluminum foil to prevent excessive browning.
- 12
Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.
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