Ingredients
- Pie Dough - for bottom & top crusts, use my perfect pie crust recipe
- 5-6 cups frozen berry blend, thawed overnight (The blend I used had blackberries, raspberries, & blueberries.)
- 1 cup granulated sugar, split in half (more or less depending on the tartness of the berries)
- 6 Tbsp cornstarch
- 2 Tbsp butter, cut into small cubes
Preparation
Step 1
Instructions
Drain liquid, if any, from thawed berries. Add half the sugar. Let macerate for 5 min or so until the sugars make liquid release from the fruit. Drain most of the liquid.
Mix the other half of the sugar with the cornstarch and toss with the drained fruit. Add immediately to prepared pie crust, top with small cubes of butter and remaining pie crust topper.
Egg wash the top of the pie crust (or spray with a little cooking spray), and sprinkle with extra granulated sugar.
Bake at 350 degrees Fahrenheit for 1hr 15 min or until crust on top is nice and golden brown and the filling is BUBBLING. (TIP: Place a tray covered in foil on the rack underneath the pie to catch any spills.)
To make with unthawed, FROZEN BERRIES: Toss 4 cups frozen fruit with ¾ cup of sugar and ⅓ cup cornstarch. Fill prepared pie shell. DO NOT use butter. Add pie crust topper. Bake as originally written.