Recipe by Jenn Hall
"In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh."
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Pastry for a Double-Crust Pie:
fresh strawberries, halved
1 1/2 cups
I used strawberries, raspberries, blackberries, and blueberries. The only other change was to use 1/4 cup corn starch instead of 3 tbs. I love the pie, but it is too runny and the consistency of the filling made the bottom crust too soggy. I just made a Strawberry-Rhubarb pie that is very similar, but called for a portion of the sugar-flour mixture to be layered onto the bottom crust before adding the fruit, and I would definitely follow that advice for this pie as well. Other than that, it tastes delicious!
It tasted good, but didn't hold toghether at all. I called it cobbler, and it was eaten. I used frozen fruits, but didn't drain them, maybe I should have.
This recipe was a major success! I used 3/4 cup sugar/cinnamon mix instead. As recommended, I put another tbsp cornstarch in the mix and also some cornstarch/sugar on the pie crust bottom before putting in the mix. For the berries: 1 1/2 cups strawberries, 1 1/2 cup blueberries, 1 cup raspberries, 1 cup blackberries. The top crust I coated with egg wash and then sprinkled with some sugar/cinnamon mix. Rave reviews, and devoured!
DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I increased the sugar to 2/3 cup and the cornstarch to 1/4 cup. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with an egg wash (1 egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!!
Heck, 5 stars...I left this overnight to thicken in a cool place, which I think was key, because it wasn't runny AT ALL! Runiness is my main problem with homemade pies vs. store-bought ones (though of course homemade TASTES better). I used frozen raspberries and strawberries and just let them thaw and drain (fresh blueberries). Baked for the "fresh" fruit amount of time, however it needed a bit more than 30 minutes w/o foil to brown. Also - put a toothpick in the centre of your pie so that the foil doesn't bake into the crust. Mine nearly did!
A bag of frozen mixed berries also does the trick. Try adding a tablespoon or two of lemon juice for a little but of tartness. Sprinkling the crust with cinnamon sugar is also good.
Easy. I used all frozen berries. Everyone loved it. Whole pie was gone by the next day! 5 star.
This is such a great pie recipe; I've made it often since I first rated it in 2001. Both my husband and I just love it (he says it is the best pie he has ever had!). The first time I made this, I just used strawberries, blueberries and raspberries, but I now make it with a mixture of fresh strawberries, blueberries, and raspberries, as well as blackberries--this makes it even yummier!! I also use 1/4 cup cornstarch.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Berry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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