What is the best thing to put in a pie? Your teeth, of course! After that, there’s room for question. But the season is ripe for one of my favorites….Fresh Berry Pie!
This recipe works well with raspberries and blackberries. If you live in a “berry friendly” climate you’ll be able to use variations of these berries: Kotata, Marionberry, Boysenberries, Triple Crown, and the list goes on.
This recipe is simple. Dry ingredients to sweeten and thicken your berries, will be gently tossed with the berries. You can adjust the ingredients to suit your taste. If the berries are extra juicy, you might use a little extra flour. If they’re extra tart, you might increase the sugar. I don’t like my berry pie too sweet because, the truth is, berry pie is best served with a scoop of vanilla ice cream! If you prefer a sweeter pie, increase the sugar accordingly.
This recipe uses a touch of cinnamon which beautifully enhances the berry flavor.
Whether you’re making a berry pie with stained fingers from picking the berries yourself or using berries fresh from a fruit stand, you’ll find this recipe is simple and delicious.
Fresh Berry Pie
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 tsp cinnamon
- 4 cups fresh berries
- 1 egg white beaten
- 1 tsp sugar for top of pie
- Preheat oven to 425°F. Line an 8" or 9" pie pan with pastry and set aside.
- Toss the sugar, flour and cinnamon together until combined. Pour over the fresh berries and mix gently together.
- Pour berries into prepared pie pan. Add top crust, seal and flute edges. Brush the top with beaten egg white and sprinkle with sugar. Cut slits in the top crust to allow steam to escape while baking.
- Bake for 20 minutes then reduce heat to 350°F and bake another 20 minutes.
- Let pie cool until slightly warm before serving (with ice cream!).