Mixed Berry Pie
This year we have had a large crop of Florida winter strawberries and they are everywhere from the farmers market to the grocery store at good prices. Combined with a recent sale on blue berries I could not resist a berry pie. This version has a little citrus flavor and is not very sweet, my favorite. Using my Grandmother’s crust makes it wonderful trip down memory lane. Her crust has that that flaky texture that you can only get from homemade. I have to admit I ate the leftover pie for breakfast!
½ batch of Grandma Swan’s Pie crust or store bought crust
1 tbs orange liquor, like Grand Marnier or Triple Sec
1 cup sugar plus some for dusting crust
2-3 cups other berries (black, blue or raspberry)
Zest of one lemon
¼ cup cornstarch
1 tsp vanilla
1 egg white or melted butter
Preheat oven to 400 degrees.
Put the other berries in a bowl then using a slotted spoon scoop the strawberries out of the bowl they are sitting in leaving behind the liquid that has been released from the strawberries. Add half a cup of sugar, corn starch, lemon zest and the vanilla to the berries and stir carefully.
Next roll out the dough for the bottom crust and place it in the pie pan. Add the berries to the bottom. I arrange the strawberries on the top so they are facing up and will look pretty under the crust.
Roll the top crust out and get it ready to place on top of the pie. I like a lattice crust, its a little more work but using a straight edge, like a plastic cutting board, it’s not very difficult to make. Trust me I am far from a pastry chef and if I can handle it you can too.
After you have cut the strips carefully weave them over and under each other to make the lattice. Then use a fork to crimp the edges. Paint the top of the crust with egg white or butter and sprinkle some sugar over the egg wash.