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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Triple Berry Pie Recipe

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This recipe for Triple Berry Pie is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pie crusts
7 cup raspberries, blueberries, and blackberries (about 2 1/3 cups of each)
1 cup granulated sugar
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 large egg white beaten with a fork
Directions:
Directions:
1. Add berries, sugar, and lemon juice to a large saucepan over medium heat.
2. Simmer, until warm and juicy, about 5 to 10 minutes gently stirring occasionally. (you can taste it at this point and see if it’s sweet enough for your liking. I don’t like mine too sweet but if you want it sweeter you can add 1/4 cup sugar).
3. Spoon out about 1/2 cup of the juice from the pan into a bowl. stir corn starch into the juice until smooth.
4. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (be careful not to match the berries), until thickened, about 2 to 5 minutes.
5. Remove from heat and stir in the butter. Poor mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.
6. Pinch the edges of the top and bottom piecrust together and crimp the edge. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
7. Bake at 400°F for 40 to 45 minutes. Check it after 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
8. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerated overnight to serve the next day.

 

 

 

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