spring berry pie

Spring Berry Pie

pie crust, Martha's trusty recipe (you'll just need half for this pie)

1 1/2 to 2 pounds fresh strawberries
1 pound fresh blackberries
1/4 cup + 1 t cornstarch
3/4 cup sugar
pinch of salt
2 T fresh lemon juice

Prebake your single crust in a 9" glass dish as you normally would and set out to cool.

Rinse berries and shake off excess water, use paper towels to collect water droplets, you'll want the berries as dry as possible.

Reserve about 1 cup of mixed berries in a separate bowl for garnish when serving.
Cut up half the remaining berries (leave blackberries whole) into thick slices or leave the small ones whole and set aside. With the final remaining whole berries, put them in a medium saucepan and crush with a potato masher or pie cutter. Mix cornstarch, sugar and salt then stir into stove top berry mixture. Stir until the cornstarch has completely dissolved. Cook over medium heat until the mixture darkens, thickens and begins to boil. Stir constantly and be sure to scrape the bottom and sides of the saucepan so it doesn't overcook (it will resemble jam and smell amazing when done).  Reduce the heat and cook gently for 1 minute. Remove from heat and stir in lemon juice. Let stand for 30 minutes, stirring occasionally.

Stir in blackberries and sliced strawberries and pour the mixture into the cooled pie shell. Refrigerate for 3-4 hours, the filling will softly set.

Prepare homemade whipped cream from your favorite recipe or use your favorite store bought and top with whipped cream and berry garnish when serving.



This is the pie that your loved ones will love you more for making it, its a perfect balance of sweetness and tartness. Enjoy!


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