Double, Triple or Quadruple Berry Pie

You know, this IS called the That Means We Get Pie blog.  You'd think I'd be posting more pie recipes.  Well, that will be rectified today.  Because this is the perfect time of year to make a great berry pie!

A ton of different berries are in season and are criminally cheap right now.  We're lucky to have over a dozen farmer's markets within driving distance this time of year so we can get almost any type of berry we want.  Also, we can take a day trip up to Brigham City's famous Fruit Row and find almost any type of fresh fruit we'd ever need.

But even without farmer's markets around, you can find great deals at the local grocery store... and even the warehouse stores.  Strawberries are extremely cheap at Costco and they'll occasionally have raspberries and blackberries on sale at ridiculous prices.  Buy a bunch of whatever you like and build a pie of your own.

But let's say you're reading this and it's the dead of winter.  In many cases, frozen berries will work almost as well.  Especially when you're making a berry pie like this.  Just watch for the sales and buy some large bags.  Two extremely good buys are the the triple berry mix at Costco and the frozen fruit at Winco, which is what we use to make our Mango Peach Berry and Triple Berry Smoothies as well.

But enough about money, let's focus on the pie.

The assembly is simpler than you'd think.  You can use any combination of berries you want, but I like using equal parts of strawberries, blueberries, raspberries, and blackberries.  If you only have access to two or three, that fine.  Use any combination that equals 5-6 cups.  And to top off the pie, make some Homemade Vanilla Ice Cream and drop a dollop on top of a slice after placing it in the microwave for 30+ seconds.

Double, Triple, or Quadruple Berry Pie

Two uncooked pie crusts
1 1/2 cups raspberries
1 1/2 cups blackberries
1 1/2 cups blueberries
1 1/2 cups strawberries
juice from one lemon
1/2 cup sugar
1/4 cup cornstarch or tapioca flour


If using fresh fruit, wash all of the berries.  Slice your strawberries into quarters.  Pour all of the berries into a large mixing bowl.  Add the lemon juice and stir to coat.  Next, add the sugar and mix it in thoroughly. Shake the cornstarch over the top of the berry mixture, then stir it up one last time.  Allow the mixture to sit while we prep the crust.

Roll out one of the crusts so it overlaps the outside edges of a 9 inch pie plate by about 1/2 inch.   Lay it in the plate and roll out the second crust.  Using a pastry cutter or a knife, cut it into long strips so we can create a lattice on top of the pie.

Preheat your oven to to 375 degrees.

Now let's create a lattice effect across the pie.  Lay the strips across the pie in one direction, then pull back every other strip.  Lay a new strip across the pie in the opposite direction.   Now lay the strips you pulled back onto the pie and pull back the others.  Lay another in the opposite direction.  Repeat this process until you've worked your way across the pie.

Fold those overhanging edges back over the ends of the strips you've just laid down and crimp the edges to make it look pretty.

Place the pie in the oven for 45-50 minutes.  Remove it when the crust is golden brown and smells to die for.

Let it sit on the counter for at least three hours, because it needs to cool to room temperature and set.  Go into another room, chain yourself to the bed, vacate the house if necessary, just DON'T cut into the pie until the waiting time is up.  Because if you cut into it too soon, you'll have a berry soup.  After the three longest hours of your life, cut and serve with whipping cream.  Or better yet, nuke in the microwave for 30-60 seconds and plop a scoop of homemade vanilla ice cream on top.  Give it 2 minutes to slightly melt into the pie crevasses and blend into a heavenly dessert.

So whenever you have access to a slew of fresh or frozen berries, make one of these pies and enjoy a summer treat.