Following the “oh crap, I need to archive these recipes for next year” theme, here’s the most delicious Summer pie recipe EVER.
And who’s to say this can’t be made in Winter?
Cherry, Blueberry and Blackberry Pie
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 1/4 pounds fresh cherries (pitted), blueberries and blackberries (I used a pint of blueberries and a pint of blackberries and 1 1/2 pound of cherries)
- 1 TBSP butter cut into pea sized pieces
- Sugar for top of pie crust
- Egg wash (1 egg and 1 TBSP water mixed)
- Pie Crust (I made my own from Jamie Oliver’s recipe here)
Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round. Gently fit into a 9- or 9.5-inch pie plate.
Prepare the top crust: Roll out the chilled pie dough into a 12 inch round. Cut lengthwise into 6 pieces.
Make the filling: In a large bowl, mix the cherries and berries with the sugar, cornstarch and kosher salt. Taste the mixture to see if you want more sugar than is called for.
Assemble the pie: Pour the cherries and berries into your pie shell. Sprinkle the butter pieces across the filling. Lay three of your top dough strips vertically and evenly spaced across the top of your filling. Then weave in the remaining three pieces horizontally. Pinch the top strips into the bottom crust and crimp decoratively. Brush the top of the dough with your egg wash. Sprinkle with sugar.
Bake the pie: Preheat the oven to 375 degrees. Place the pie plate on a foil-lined cookie sheet. Bake for about 1 hour, or until the juices are bubbling and thick. Remove to a rack to cool to room temperature before serving.