JUMBLE BERRY PIE
Jumble Berry Pie
This recipe goes with: Butter Pie Crust
- Cooking Time: 65 to 70
- 1 cup sugar
- 2 Tbs. cornstarch
- 2 Tbs. quick-cooking tapioca
- 1/4 tsp. salt
- 6 cups washed and well-dried mix of blackberries, blueberries, raspberries, and quartered strawberries
- 1 Tbs. unsalted butter, cut into small pieces
- 1 recipe Pie Crust
In a large bowl, mix together the sugar, cornstarch, tapioca, and salt.
Add the berries and toss with your hands until the berries are evenly coated.
Roll out the pie dough.
Pile the berries into the dough-lined pie pan, sprinkling any remaining dry ingredients on top.
Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.
Cut 5 or 6 slits in the top crust to let steam escape during cooking.
Heat the oven to 400°F while you chill the pie in the refrigerator for 15 to 20 min.
Put the pie on a baking sheet to catch any drips, bake it in the hot oven for 15 min., and then reduce the temperature to 350°F.
Continue baking until the crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50 to 60 min.
For the best texture for serving, cool the pie completely (which may take up to 5 hours), and then reheat slices or the whole pie just slightly before serving. (Cooling completely allows the filling juices to firm up, while a quick reheat makes the pastry nice and flaky.)
You can serve the pie while it's still warm, but the filling will be slightly liquid; definitely don't serve the pie hot, as the juices will be too fluid.