Berry Pie fresh from the oven!
Mixed Berry Pie has been my sister's favorite Thanksgiving
pie recipe since we were kids. Its become a Thanksgiving tradition
to have this special pie on the dessert table. This year, we have
the extra blessing of using some of our very own homegrown blackberries
and raspberries in our pies. I preserved the berries in the freezer all
summer and fall for just for making berry pies! You may use fresh or frozen
berries - if you do decide to use frozen berries, just be sure to thaw
them and drain off any extra liquid before use. This recipe makes
two pies and is best served with a scoop of creamy vanilla ice cream....If
you love berries you'll certainly enjoy this family favorite!
6 cups all-purpose flour
1 1/2 cups vegetable oil
1 cup milk
2 1/2 cups blackberries
2 1/2 cups raspberries
1 cup blueberries
1 cup brown sugar
6 tablespoons cornstarch
Preheat the oven to 400 *F.
In a large bowl, lightly stir together the raspberries, blackberries and blueberries.
In a seperate smaller bowl, mix together 1 cup of brown sugar and 6 tbsp. of cornstarch.
Adding the cornstarch to the brown sugar....
Now its time to make the crust! In another bowl, mix together flour, oil and milk by hand.
Measuring out the flour....
Adding the milk after the oil.....
While dough is still somewhat crumbly, divide into four pieces. Turn out onto a floured cutting board. Be careful not to overwork the dough.
Round of pie dough....
Roll out pieces one at a time, until they are about an 1/8 of an inch thick.
Pie crust, rolled out.
Place one flattened portion of pie dough in the bottom of each greased pie dish - you'll need two dishes for this recipe.
Crust in the pie dish....
Fill the pies with the berries.
Filling the pie with berries....
Evenly sprinkle the sugar and cornstarch on top of both pies - 1/2 of the mixture per pie. Gently pull the berries aside with a fork to allow the sugar and cornstarch mixture to filter down inside the pie.
Sprinkling the sugar & cornstarch mixture on top of berries.....
Pulling the berries aside with a fork to allow the sugar mixture to filter down.
Once the pies are filled, roll out the other two pieces one at a time and place them on top of the filled pies.
If your crust is floured and won't stick, its easier to fold the dough in half for transporting to the top of each pie.
Putting on the top crust.
Neatly trim the edges of the pies and press the top and side edges together. Save the scraps for baking for sprinkling with brown sugar and baking as a snack! Rub the tops of the pies with a tablespoon of milk and sprinkle with granulated sugar. With a knife, make slits in the top of the pie for venting purposes, as shown.
Pies ready for the oven!
Bake for 15 minutes on 400*F. Then turn down to 350*F., baking the pies for about an hour or until crust is golden brown. Serve warm or cold with a dollop of vanilla icecream.
Our berry pie is fresh from the oven! Notice the golden brown top crust.
The finished product.