June 19th, 2012

Very Berry Pie

Very Berry Pie



My dad lives just a short walk away from an ancient Maidu Indian village site in northern California where the Maidu Indians lived for over 3,000 years.  The site is now a park, but you can still see traces of the Indians—petroglyphs and bedrock mortar holes where they would grind acorns.  You can also find blackberries growing wild in the park, and whenever I visit my dad in the summertime, I love to go there and pick tons of blackberries.  We usually eat them fresh, but one time I used them to make blackberry jam, and it was delicious.  I also like using berries in salads and desserts.  The great thing about this pie is that it uses a mix of berries which I prefer over using just one kind of berry.  To make this, you’ll need blackberries, blueberries, raspberries, sugar, tapioca, salt, and pastry for a two-crust pie.  Start by preheating the oven to 375.  Then wash the berries and place them in a large bowl.

In a separate bowl, mix together the sugar, salt, and tapioca.  Pour the sugar mixture on top of the berries and gently mix.  The berries will look white and the sugar mixture will not completely dissolve.

Place the bottom pastry in a pie pan and fill with the berries, making sure that the sugar mixture is distributed evenly around the pie.

Add the top crust and flute the edges as desired.  Poke a few holes in the pastry with a fork to allow steam to escape.

Bake for 45 minutes or until golden brown.  If the pie crust isn’t browning, you can remove it from the oven after 30 minutes, brush it with melted butter, and then continue baking for another 15 minutes.

Very Berry PieThe amount of juice in your pie depends on how juicy your berries are, but it always comes out delicious.

Very Berry Pie

Posted under Desserts

2 Responses to “Very Berry Pie”

  1. Hi Laura,
    Great site, just found it. I’m diabetic, can I use Stevia or Truvia instead of sugar? Will the pies be as good?

  2. Hi Gene! I am sorry, but I am not familiar with either of those products, so I can’t give you a definite answer. But if they are sugar substitutes, it’s probably worth a try. I wish I could be of more help.

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