TRIPLE BERRY PIE
The beginning of the BERRY season is here, just one of my favorite things of late spring and early summer. The combination of juicy, sweet tart flavors are quite delicious in a variety of desserts. The best way to highlight berries is by allowing them to speak for themselves, only add minimal amounts of sweeteners and baking flavors. Here in Indiana, the first berry in season is the strawberry, slightly tart sweet & oh so delicious. They go well with salads, especially my Spinach Strawberry Pecan salad.
I also use berries in desserts such as pies and crisps. About a month ago while I was longing for some warm spring weather, I made a berry pie with some frozen strawberries, blueberries and blackberries that I had bought from local farmers last summer.I than froze them so that I could have berries throughout the winter season. You will notice in my recipes, I don’t use a lot of sugar, you may add more per your preference but as I stated earlier it’s important to let the flavors of the berries speak for themselves & of course it is much better for everyone’s health to minimize the amount of sugar in your diet.
I use a homemade pie dough recipe provided by my sister, so I won’t share the recipe on this site. There are a lot of recipes for pie dough easily found on the internet, but you can also find ready made dough at a grocery store, just be sure to check the ingredient list for added preservatives and other unneeded ingredients. The only ingredients needed in the dough is flour, fat such as butter or coconut oil, water and a small amount of salt. This is the first of a variety of berry recipes that will be on my blog this spring and summer. CHEERS TO A HEALTHY DAY!
TRIPLE BERRY PIE
Ingredients
- 1 Cup Strawberries Sliced
- 1 Cup Blackberries
- 3 Cups Blueberries
- 1 tsp Vanilla
- 1/4 Cup Sugar Plus 1-2 TBSP
- 6 TBSP Tapioca Starch
- Pie Dough for 2 Pie Crusts
Instructions
- Preheat oven to 400 degrees.
- Lightly coat a standard 9 inch pie pan with cooking spray. Roll out pie dough using rolling pin. Next press pie crust into 9 inch standard pie pan, add berries. Sprinkle 1 tsp Vanilla over berries. Mix tapioca starch & 1/4 cup sugar, sprinkle evenly over berries.
- Rollout dough for the top layer of the pie. Press the edges of the pie crusts together, cut off the extra dough that is hanging over the edges. Than crimp the edges together, right now I'm still learning from my mom how to do it nicely but as you can see in the pictures I still haven't perfected it. Oh well, at least this imperfection doesn't affect the taste of the pie.
- Brush the pie with your choice of milk, I use dairy free almond or coconut milk. Than sprinkle 1-2 TBSP sugar on the top of the pie, this gives the dough an extra crispiness. Last but not least, poke 4 small holes in the middle of the pie using a toothpick or fork to allow some of the heat to escape from the inside of the pie while it's baking.
Notes
