It’s Strawberry Season! Here is a fun way to use some of those berries this year… Triple Berry Pie… so good & refreshing, you will want to eat the whole thing yourself
(Recipe courtesy Christine Stoppa)
Pastry for a Two Crust Pie
2 cups Strawberries
2 cups Blueberries
2 cups Raspberries
1.5-2 cups sugar (depending on tartness of berries)
4.5 Tbsp corn starch
1.5 Tbsp lemon juice
4 Tbsp butter
Preheat oven to 450F. Before making (or unwrapping as you can use premade!) your pie crust, mix all pie ingredients together in a bowl (except for butter) and set aside for minimum 20 mins so the cornstarch can start working. Line your dish with the bottom crust. Pour in the berry mixture & dot the top with butter. Add the top crust – vent well – a lattice crust works great on this pie as well.
Bake at 450F for ten mins, then 350F for 30-35 mins until crust is golden brown. Make sure to use a drip pan or foil under the pie to catch any overflow of juices.
Enjoy with vanilla ice cream, whipped cream, or your choice of topping… yum!
*If you have a two person pie plate (which I prefer as I love having this whole pie to myself!) cut the crust in half, and ingredients by 1/3.*