Pie Month: Berry Pie

As far as I'm concerned, desserts are meant to be chocolatey and fruits are meant to be fruity (except for chocolate oranges, which may be the best Christmas candy). But I can make a few exceptions in the fruity desserts department, and berry pie happens to be one of them. Having this at the holiday table adds bright summertime flavor to the Thanksgiving roster.

Originally I intended to freeze this pie raw and pop it in the oven come Thanksgiving Eve (my mother says pies are always better if you let them sit over night). But I opened the fridge this morning and the pie was sitting on the shelf begging to be baked. And baked it was. 

Filling Ingredients*

1 c. sugar
1/4 c. corn starch
1/3 c. water
pinch of salt
1 tbs lemon juice
3-4 cups frozen berries (I went the strawberry/blueberry/blackberry/raspberry route)

*Note on crust recipe: my family gets together once a year to make a million and a half pies. The dough is created by mixing 5 lbs of flour, 3 lbs of shortening, and 24 oz of lemon lime soda. Makes 17 crusts. Easiest things in the world, tastes fabulous. 

Directions

Mix the sugar, cornstarch, water, and salt together in a saucepan on medium heat until it begins to boil. Allow to thicken for about 2-3 minutes and remove from stove. Let it cool down.

If there is any excess liquid in your frozen berries, drain it out. Fold berries and lemon juice into the sugar mixture. 

Dump into pie crust, cover with crust, dab with butter. Bake at 400 degrees for 10 minues. Lower the temperature to 350 for another 40 minutes. 

Recipe modified from this one here.