Summer Berry Pie

I love making pies but generally they're reserved for Autumn and Winter in my books. It's just too dang hot to have your oven on for an hour in the summer, even if there are so many delicious summer fruits to put in a pie. But recently we had a cold snap and it went from 29 degrees down to 9 degrees over night. Classic Spring in Canada! Anyway, it inspired this pie, made with two large containers of strawberries and one small flat of raspberries.

I used the flawless pie dough recipe from this cookbook (the only one I ever use now), and I went back to my very first cookbook that I got as a newlywed Martha Stewart's Cooking School to figure out the amount of sweetener, thickener, and baking times for a berry pie.

Summer Berry Pie

Pie Dough Recipe can be found here or you can buy a pre-made one!

Filling

• Slice up two large containers of strawberries, totaling 4-6 cups of fruit
• Add 1 small flat of washed raspberries, bringing the fruit amount to 5-7 cups
• Mix in 1/4 cup corn starch (this is the key to your pie not being a runny mess!)
• Season with a pinch of salt and 4 tablespoons of sugar, more if desired.

Topping

• Mix together 1/4 cup butter, 1/4 cup sugar, 1/4 cup flour and sprinkle on pie

Bake pie  

• Start the pie off at 425 for 20 minutes
• Reduce oven to 375 and bake for another 30 minutes or more