Welcome to Food Friday! Beauty and Fashion Tech is still a beauty and fashion blog, but it is no secret that I have a few other passions, including fitness and food. From time to time I have done a Fitness Friday feature and now I will sometimes add Food Friday as way to showcase recipes and restaurants.
Food Friday number one is a tri-berry pie with strawberries, blackberries, and raspberries. This is an old fashioned berry pie with a top crust and is the result of a need to use of some strawberries from the garden when there were too many to use at a meal but not quite enough for a plain strawberry pie. Hence why there are other berries added to it. You could make this same recipe with all one berry or with blueberries in the mix as well.
The recipe is a pretty simple take off on how I always have made strawberry pie. I don’t make my own crust. The pie can come out a bit on the runny side if you don’t use enough sugar and flour. It helps to also let it cool completely before cutting. I like to refrigerate it.
Berry Pie Ingredients:
- 2-3 cups strawberries, cleaned and halved
- One 6 ounce package of blackberries
- One 6 ounce package of raspberries
- Two frozen pie crusts
- One cup of white sugar
- 5 tablespoons white flour
- 2 tablespoons cornstarch (or leave this out and increase the flour to 6-7 tablespoons)
- One tablespoon melted butter
- Preheat oven to 400 degrees.
- Thaw the crusts. Invert one crust onto was paper while it thaws. As this crust thaws it will fall from the pan and flatten. If it does not fall, shake it lightly to remove it from the pan.
- Mix the berries, sugar, flour, and cornstarch in a medium bowl
- Pour the mixture into bottom shell. Do not overfill! This pie tends to bubble over more than many types of pies, so don’t pile the berries to high up there.
- Gently lift the second crust and place it on top. pinch the edges together and add 6-8 butter knife cuts through the top to vent the crust.
- Melt the butter and brush it on top, then sprinkle with white sugar.
- Place the pie on a cookie sheet to catch drips and bake at 400 for 25 minutes, then reduce heat to 350 degrees and back for 25 minutes longer, or until the top is golden brown,
- Let cool, top with whip topping or ice cream if desired, and enjoy!
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