Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Mixed Berry Pie

A classic double-crust pie filled with blackberries, blueberries, raspberries and strawberries. Cornstarch and quick-cooking tapioca thicken the abundant berry juices while allowing the fresh fruit flavor to shine through.


Servings: About 8
Prep Time: About 25 minutes, plus 15–20 minutes chilling
Cook Time: 65–75 minutes

Ingredients:

  • Pastry for one 9-inch double-crust pie
  • 1¼ cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons quick-cooking tapioca
  • ¼ teaspoon salt
  • 6 cups mixed berries, washed and thoroughly dried:
    • Blackberries
    • Blueberries
    • Raspberries
    • Strawberries, quartered
  • 1 tablespoon unsalted butter, cut into small pieces

Instructions:

  1. In a large bowl, combine the sugar, cornstarch, quick-cooking tapioca and salt.
  2. Add the berries and gently toss with your hands until the fruit is evenly coated with the sugar mixture.
  3. Roll out half of the pie dough and fit it into a 9-inch pie pan.
  4. Pile the berry mixture into the prepared crust. Sprinkle any dry sugar mixture remaining in the bowl evenly over the berries.
  5. Dot the top of the fruit with the pieces of butter.
  6. Roll out the remaining pie dough and place it over the filling.
  7. Trim and seal the edges of the upper and lower crusts, then flute the edge decoratively.
  8. Cut 5–6 slits in the top crust to allow steam to escape.
  9. Refrigerate the assembled pie for 15–20 minutes while preheating the oven to 400°F.
  10. Place the chilled pie on a baking sheet to catch any juices that may bubble over.
  11. Bake at 400°F for 15 minutes.
  12. Reduce the oven temperature to 350°F and continue baking for 50–60 minutes, until the crust is deeply golden and the berry filling is bubbling through the vents.
  13. Transfer to a wire rack and allow the pie to cool thoroughly before slicing so the filling has time to set.

Tip: Make sure the berries are well dried before mixing the filling. Extra surface moisture can make the filling runny. For the cleanest slices, let the finished pie cool for several hours before cutting.

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