I have made this pie from fresh berries and fresh frozen. Either way they are incredibly juicy. So juicy in fact that the pie is swimming in juice. I have put 3 tablespoons of cornstarch in this pie and only used 1/2 cup of sugar and that seems to be the trick to lessening the juice.
Mixed Berry Pie (aka: Razzelberry Pie)
double pie crust
16 ounces of raspberries
16 ounces of blackberries
10 ounces of blueberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon salt
egg white
1 tablespoon sugar to sprinkle on crust
Prepare the double crust recipe of your choice. Press the first layer in the 10-inch pie plate.
Prick bottom with fork.
In a large mixing bowl place the raspberries and set aside. In another large bowl put the blackberries and blueberries with the 1/2 cup sugar and let macerate for 60-90 minutes. When the berries are finished macerating save 1/4 cup juice and discard the rest. Toss together the raspberries, the berry mixture that was macerating, 1/4 cup reserved juice, lemon juice, corn starch, and salt.
Pour berry mixture into the pie crust. Roll out the remaining pie crust dough and make a top pie crust. Seal edges by turning under and crimping. Be sure to cut vents into the top of the crust and then brush with egg white and sprinkle with sugar.
Bake at 425°F for 25 minutes, until top of crust begins to brown. (Here I use a silicone pie crust shield to prevent the edges of the pie from burning. You could also use aluminum to shield the edges.) Turn the oven down to 375°F and bake for 30-40 minutes more, or until the filling is bubbling and the crust is a deep golden brown. (I take the pie crust shield off about 10 minutes from the end of baking.)
Let cool for 1-2 hours.
Serve with whip cream or vanilla ice cream.
Enjoy!
In Victory,
Sherry
2 comments:
This looks and sounds SO good! 😋
How delicious - fabulous dessert everyone would love!
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