Ingredients: |
Ingredients: 1 recipe basic pie dough for one 9-inch double crust pie or prepared pie crust, enough for a double crust
½ cup sugar or more to taste, up to 1 cup
¼ cup all-purpose flour
¼ teaspoon freshly ground nutmeg (it’s much better than the stuff in the jar and it’s fun too!)
¼ teaspoon salt
1 tablespoon freshly squeezed lemon juice
4 cups fresh berries, washed, stems removed, well drained, or frozen (unthawed) blueberries
2 cups of whatever other berries you’d like – feel free to mix and match raspberries, strawberries, blackberries, boysenberries
1 tablespoon unsalted butter, cut into small pieces
½ tablespoon sugar for sprinkling over pie
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Directions: |
Directions:Roll out half of dough and line 9-inch pie pan with it. Trim the edge and refrigerate while you prepare the filling.
Preheat the oven to 375 degrees.
In a large mixing bowl, stir together the ½ cup sugar, flour, nutmeg, salt and lemon juice. Stir in the berries gently. Taste and add more sugar if desired. Spoon the berry mixture into the pie shell.
Dot the top of the pie with the butter pieces.
Roll our remaining dough and lay it over the top of the pie.
Trim and crimp edges. Cut a few slits in the crust with a sharp knife to allow the steam to escape while the pie is baking. Sprinkle the top with sugar.
Set the pie on a sheet pan and bake until well browned and bubbling, about 50 to 55 minutes.
Let cool on a rack for at least 1 hour before serving. |
This recipe for Razzleberry Pie is from