This berry pie is made from mix of blueberries, blackberries, and raspberries that I buy frozen from Costco. I make it in a large Pyrex© pie pan that requires that I double the recipe below. This recipe is good for making a pie the size of the many Marie Callender and Baker’s Square pie tins that I have accumulated over the years.
1 1/4 cups Sugar
1/4 cup Flour
1/4 tsp Salt
4 cups Mixed Berries, thawed
Preheat oven to 375°. Prepare pastry as described below and line a 9 inch pie tin with half the pastry and trim to the edge of the pan. Combine the sugar, flour, and salt. Add berries and toss until they are coated. Pour berry mixture into the pastry lined pie tin. Roll out the second crust and make some slits in it. Wet the edge of the bottom crust to aid the sealing of the two crust halves. Place the top crust over the berry filled pie tin and crimp the edges with a fork or with your fingers. Cover the edge of the pie with aluminum foil to prevent over cooking of the crust edges. You may optionally brush the top of the pie with milk and sprinkle a mix of cinnamon and sugar on it. Bake the pie at 375° for 20 minutes. Remove the foil from the edges and bake for another 25 to 30 minutes until the crust is a golden color. Remove from oven and cool on a rack and until ready to eat. Best served warm with vanilla ice cream.
To make the pastry, mix 2 cups of flour and 1 tsp of salt in a medium size mixing bowl. Cut in 2/3 cup of butter(my choice), shortening, or lard until it forms small pea sized balls. I use a pastry cutting tool. Add 6-7 Tbsp of water while continuously tossing flour mixture with a fork and continue until it is all moistened. Form the dough with your hands into two balls and roll out the first one to make the bottom crust. Then follow the directions above to complete the pie.