We went berry picking last weekend.
It was 90 degrees at 10 a.m. and we were probably a week too early, but we did come away with a nice haul of blueberries and blackberries. We just had to work a little harder to find the ripe ones!
I froze most of the berries, but couldn’t resist enjoying a few of them right away. Since it has been so hot here in Georgia (they don’t call it Hot-lanta for nothing), a fresh fruit pie sounded way more refreshing than a baked fruit pie. So, that’s what I did.
Now, my definition of a fresh fruit pie is one that uses a baked pie crust, but the fruit itself has not been baked.
I actually made two fresh berry pies, but could only find one pie plate. Crazy, right? I have at least two pie pans, but I have no idea where the missing one is hiding. It’s probably hanging out with all of the missing socks. I took the “pretty” pie I made in the regular pie plate to a friend’s house.
I made the shell for the 2nd pie in a square casserole dish. When the pie crust was cool, I popped it out of the pan and set it on a serving dish. It’s a little bit rustic. A little bit imperfect, but really delicious.
Square pies are going to be the new rage, I’m sure of it!
The glaze is 1 cup of sugar, 1 cup of water, 3 tablespoons of cornstarch and 3 tablespoons of raspberry jello mix (just the powder part). You could use strawberry jello mix too, but I had raspberry on hand.
Simply cook the sugar, water and cornstarch on medium heat, stirring continually until the glaze thickens and then add in the dry jello mix.
Let the glaze cool slightly and then toss 4 – 6 cups of fresh berries into the pan with the glaze and give it a stir to make sure all of the berries are coated in the yummy glaze. Then pour that mixture into your cooled pie crust.
Place the pie in the fridge to set up.
I used blackberries, blueberries and strawberries in this pie. However, there’s really no wrong combination. The recipe I based this off of calls for all strawberries. If you had raspberries, that would be delicious too. Even cherries.
There is no pass or fail here. There’s only delicious and more delicious.
It’s really one of the most delicious things on the planet. And easy to make!
I loosely based my creation on this one that uses heavy whipping cream, powdered sugar and vanilla.
By the way, if you are distracted by how gigantic the blackberries are in these pictures, do not feel alone. I guess they grow them big in Georgia!
This pie will make your tastebuds shout with happiness.
Definitely try it soon!
This creation is based on the recipe found on Southern Hospitality’s site. I would recommend using more berries than this recipe calls for depending on the size of your pie crust and how high you want to mound the berries. I used about 2 cups each of strawberries and blackberries and 1 cup (or so) of blueberries.
For the pie crust, I used the one in the old, orange Betty Crocker cookbook. Definitely follow their recommendation to refrigerate the dough before rolling it out. It’s easier to work with and the dough is flakier when baked.