Yield: Yields one 9-inch double-crust pie.
You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries. I don’t normally like cooked strawberries, but I find that using just a few in this mixture adds a nice floral-fruity lightness to the finished pie. Since all these berries are juicy, I like to use both tapioca and cornstarch to keep the texture of the filling somewhat firm and the juices contained around the fruit. You can use these same measurements for sliced or chunked stone fruit, such as peaches, nectarines, or plums.
I love a tart pie, so using lots of raspberries in this worked very well for me. My only complaint is needing to let the pie cool for 5 hours or end up with berry soup. I might try to pre cook the berries down before baking the pie next time to try to resolve that issue
Loved the filling but will go back to my usual crust recipe. I usually do crust with a ratio of 6 oz fat to 9 oz flour rather than the 8oz fat called for here. I also do 1/3 shortening to 2/3 butter. This crust was so tender and buttery it was more like a cobbler or shortbread and the butter taste was so intense it distracted a bit from the lovely fruit.
This recipe is AMAZING! My husband loves it. Substitute 1/2 C Truvia baking blend instead of 1 C sugar and use two Pillsbury pie crusts (refrigerated rolls of crust) to lower the calories to around 300 per slice (8 sliced pie). I use blueberry, strawberry, raspberry and only 1/2 C blackberries (because I don't like too many seeds in my pie). Go heavy on the strawberries and blueberries to keep the pie from getting too "tart."
Love this pie recipe! I reduced the sugar to 3/4 cup and added lemon juice and zest to the filling.
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