Summer is the perfect time to try your hand at making a berry pie.
Strawberries in June, blueberries and black raspberries in July, and red raspberries all summer long are a simple, delicious treat when eaten raw, but when you want to do something special, you can take them to the next level with this simple pie recipe.
My friend Ann O’Neill gave me her family recipe for blueberry pie back in our college days.
Since then, I’ve used the same filling template for raspberry, black raspberry, and strawberry pies, and I’ve been pleased every time. I changed out Ann’s crust recipe for a gluten free crust, so my recommendation is to make a basic pie crust–gluten free or not–or purchase a ready-made crust.
Steps to Making a Berry Pie:
- Assemble your ingredients:
- 5 cups of berries
- 1 cup sugar
- 3/4 cup water
- 2 Tbsp cornstach
- 1/4 tsp salt
- 2-3 Tbsp cold water
- For the sauce, combine 1 cup of berries with 1 cup of sugar and 3/4 cup water. Cook together until the berries are soft.
- While the berries are cooking, blend together 2 Tbsp cornstarch, 1/4 tsp salt, and 2-3 Tbsp cold water.
- Once the berries have softened in the heat, stir the cornstarch mixture into the hot berries. Cook over low heat until the sauce thickens.
- Once the sauce has thickened, remove from heat. Once the sauce is at room temperature, chill the sauce.
- Clean and de-stem (if needed) 4 cups of berries and cool in fridge. If I’m making a strawberry pie, I quarter or slice big berries. For raspberry or blueberry pies, there’s usually no need to cut the berries.
- Once both the sauce and berries are chilled, combine them. Carefully place into your baked and cooled crust.
Serve with vanilla ice cream and/or whipped cream.