Baking, Desserts, Sweet Stuff
Triple Berry Pie
Hello. Let me re-introduce myself.
It’s been a while, I know. But I’m back and have so missing writing, shooting photos and sharing wonderful recipes with you.
Sometimes we need a break.
Since my mother’s passing last November, life has handed me a series of challenges including losing my mother-in-law this past spring as well. Additionally my husband was diagnosed with Parkinson’s the day before his mother passed. It was a triple blow and I needed time to re-group and take care of those close to me – like my dad, my father-in-law and my husband. I put a stop on all my extra-curricular activities and delved into the issues at hand. Now life is starting to settle down but with a new view. I wake up in the morning and evaluate my day before my feet touch the ground – where can I make a difference? What clutter in my life that needs to be eliminated? And most importantly, how is my day spent to enjoy the ones dear to my heart.
I’m slowly figuring it out and although my blog posts may not be as frequent as in the past – I hope they are significant – particularly in the yumminess I share.
This past Father’s Day – I had my 88 year old dad, my 7 year old grandson and my dear husband together for a cookout. Three generations of my favorite guys and what better to celebrate the day with but a triple berry pie!
Easy to make and oh so good! I used store bought pie crust, tossed the berries with sugar, lemon juice and cornstarch with a splash of cinnamon. Out from the oven came an old-fashioned dessert that made Father’s Day even sweeter!
Celebrate the day and your loved ones with a piece of pie! Make sure you save a slice for yourself!
- Store bought pie crust or your favorite recipe for a two crust pie.
- 4 cups of berries – blackberries, strawberries, raspberries and blue berries
- 1 cup of sugar
- ⅓ cup water
- ¼ cup cornstarch
- ⅛ cup tapioca
- ½ tsp. cinnamon (optional)
- 2 tbs. butter
- Prepare pie crust for a two crust pie.
- Rinse and drain berries.
- Mix sugar, water, cornstarch and 1 cup of the blueberries in a small saucepan.
- Bring to a boil and simmer for 2 minutes until slightly thickened. (cool slightly)
- Gently toss berries with lemon juice, tapioca and cinnamon.
- Gently fold thickened cornstarch mixture into fresh berries.
- Dot with butter.
- Pour into a pastry-lined pie pan.
- Cover with crust, makes slits for steam to escape.
- Brush crust with milk and sprinkle with sugar.
- Bake at 400 degrees for 10 minutes.
- Reduce heat to 350 and bake for an additional 45 minutes until crust is golden brown.
