I’ve jumped the gun a bit on pie baking . . . and eating!
Today, my kitchen smelled like heaven.
Normally . . . I don’t start baking pies until Wednesday, but this year things might be mixed up a bit.
We might be making a long trip – I will have to explain that later.
For now . . . you need to know that this pie,
Huckleberry, Raspberry & Blueberry Pie is extremely Delicious!
Here is the messy before . . .
and the yummy after . . .
I cut it while it was piping hot . . . a No No!
It doesn’t look as good when you do that, but it sure tastes yummy.
MOUNTAIN BERRY PIE
You will need:
5 cups of Berries
2/3 cup of sugar
1/3 cup all purpose flour
2 teaspoons finely shredded lemon peel or 1/2 tsp. ground cinnamon (opt)
*I used 2 cups of Blueberries, 1 cup of Huckleberries & 2 cups of Raspberries & lemon peel
Note: If using frozen berries let them come to room temperature before adding sugar & flour
1. Prepare and roll out pastry for a Double Crust Pie. Line a 9 inch pie plate with half of the pastry.
2. In a large bowl combine the sugar and flour with the 5 cups of Berries.
3. Transfer berry mixture to the pastry lined pie plate. Trim bottom pastry to edge of pie plate. Place another sheet of pastry on top of the berry mixture. Crimp edge as desired. Cut slits in remaining pastry.
4. If desired, sprinkle top crust with sugar. To prevent browning of edges, cover edge of pie with a foil rim. Leave it on throughout entire cooking time. Bake in a 375 oven for about 1 hour, or until golden brown and juices are bubbling from the slits or around outer edges. (I place my pie in the center of the oven) Cool on a wire rack.
MY FAVORITE FLAKY PIE CRUST