[quote]Blackberries, raspberries & blueberries, oh my! Keep your fork, there’s pie![/quote] 
When I was a little girl, my brothers and I would take advantage of our summer break and find any excuse to wander the endless Carneros area {where we grew up}. Minutes away from our parent's house was a creek that happened to host hundreds of plentiful wild blackberry bushes.
I remember digging my way into the thorny bushes eager to pick the sweetest and juiciest blackberries. Our teeth and clothes would be stained purple as we ate to our heart's content {oh, to be a kid again.. it brings back such nostalgic feelings}. We could never bring back enough berries for my mom to make a pie, and I’ve always longed to make my very own, from scratch. So here it goes… my mouth is watering already!
The result was exactly what I hoped for in a summer pie. The oozing berries, bursting with flavor, had just the right mix of tart and sweet. The crust was flaky, crisp and buttery. I'm already looking forward to eating it for breakfast the rest of the week, with a big, steaming cup of Earl Grey tea. Here’s to enjoying a delicious piece of berry pie and reliving your own childhood memories.
Berrylicious Pie
Ingredients: Serves 8 people
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 3 cups fresh blackberries
- 2 cups fresh raspberries
- 2 cups fresh blueberries
- 1 large egg, lightly beaten
- Pastry dough {click here for a simple & easy recipe}
*Special equipment: a 9-inch metal/glass pie plate & a pastry cutter
Preparation:
Preheat oven to 450°F.
Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries. Roll out 1 piece of dough {keep remaining piece chilled} on a lightly floured surface and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust, then use pastry cutter to make semi-thin strips of dough.
Spoon filling into shell, then layer dough strips to make a beautiful lattice pie crust. Trim crust with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Lastly, brush top of pie with beaten egg {to give it a glossy look}.
Place pie in the middle rack of the oven and bake for 15 minutes. Then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 40 more minutes.
Cool pie for at least 2 hours before serving to allow juices to thicken slightly (filling will still be juicy). Enjoy eating a slice of this delicious pie with a spoonful of vanilla bean ice cream and you’ll be in dessert heaven! Ole!
