Now that summer is winding down (much to my delight, as fall is my very favorite season), the seemingly never-ending supply of summer berries is beginning to dwindle, too. While you’ve still got a chance to grab a few cheap pints of berries at the farmers market, you should definitely make this pie! It would still be great with frozen berries, but using fresh ones is really optimal.
(Brief disclaimer: these photos were taken at around 10pm, so the lack of light was not really helping my cause… and neither were the Moscow Mules I’d been drinking. Summer at the lake means late dinners and cocktails on the boat all day long, and also that my food photography suffers. Such is life!)
Mixed Summer Berry Pie (with a crumble topping)
makes one 9″ pie
one pre-made pie crust
about 6 cups of fresh berries*
1/2 cup sugar
3 T constarch
juice of one large lemon (about 3 T)
1/4 tsp kosher salt
For the crumble topping:
3/4 cup flour
1/3 cup brown sugar, packed
1/4 tsp salt
4 T COLD salted butter, cut into cubes
1/2 cup of coarsely chopped pecans
*I used about 2 cups each of strawberries, raspberries, and blackberries. If you are using more tart berries than sweet berries (say, blackberries, blueberries, and raspberries), you might want to add another 1/4 cup sugar to balance out the tartness.
1.) Preheat your oven to 375°. Roll out your pie dough, and press it into your 9″ pie plate, cutting off the excess around the edges. (I am usually too anxious to get the pie cooking to bother with a decorative edge on my crust, but feel free to fancy up your crust in any manner you’d like.) Place the crust in the freezer for about 15 minutes, while you mix up your berries, and the oven preheats.
2.) In a large bowl, gently combine your berries, sugar, cornstarch, lemon juice, and salt. Once all the berries are evenly coated, set the bowl aside.
3.) In another bowl, add the flour, brown sugar, salt, butter cubes, and pecans. Use your hands to combine everything, working the mixture into small to medium-sized crumbs.
4.) When the pie crust has chilled for 15 minutes, remove it from the freezer; use a slotted spoon to move the berries from the bowl to the crust. You want to leave behind the majority of the excess liquid in the bowl, so you don’t end up with a watery pie!
5.) Sprinkle the pie with the crumb topping. Bake for about one hour, until the crumbs are nicely browned, and the pie is bubbling around the edges. Allow the pie to set for 15 minutes or so after removing it from the oven, so the slices don’t totally fall apart! Serve warm, topped with vanilla ice cream.
This pie just SCREAMS summer. The fresh berries are perfectly tart and sweet, and they are extra delicious with some melty vanilla ice cream piled on top. And who doesn’t like a crumble topping?? Probably the same people who hate flowers and rainbows, that’s who.
Keep in mind that the leftovers (if there are any) would probably taste delicious eaten straight out of the pie pan, for breakfast. (It’s 90% fruit! It’s health food!) I’m not saying that I would necessarily have any experience with that particular method of consumption, but I have a hunch it would be pretty delicious. Probably.
The beauty of being an adult is that you CAN eat pie for breakfast,