Berry Season Pie

June launches berry season in our area of Central Illinois.  The strawberries are ripe and the cherries are ready to pick.  Although we left the cherry picking in the orchard too late to save some from the birds, we harvested enough for a couple of Three Berry Pies. 606053986a545910efd98ce568f032f4 Fruit catalogue   Try this wonderful ode to early summer by combining 3 kinds of your favorite berries for a lovely pie. THREE BERRY PIE

  • Combine 4 cups of berries in any combination:  cherries or strawberries, blueberries and blackberries.  I used about 1 1/2 cups cherries, 1 1/2 cups blueberries and 1 cup blackberries.
  • Drizzle the berries with 1/2 teaspoon almond extract.  Toss together.
  • Mix  1/3 cup flour, 1 2/3 cup sugar, 1/4 teaspoon cinnamon and a good dash of salt.
  • Blend flour mixture into berries until incorporated.  Set aside while preparing the pastry for a double crust pie.
  • Fill the pie shell with the fruit.  Dot with butter.  Top the berries with the second crust; seal and flute.  Cut steam slits in the top crust.  Dust top crust with sugar.
  • Bake the pie in a 400 degree F. oven for 50 minutes.  Cover the pie with a piece of aluminum foil for the last 10 minutes to prevent over-browning of the crust.

Serve this berry-delicious pie with real whipped cream or ice cream.

The berries are set aside in the flour and sugar to release some of their juices while preparing the pastry.

The berries are set aside in the flour and sugar to release some of their juices while preparing the pastry.

IM008248 IM008249 IM008250 The secret to flaky pie crust is to cut the shortening into the flour well; then sprinkle the ice water a few tablespoons at a time onto the flour; fluff with the pastry blender but do not cut in.  Continue adding more of the ice water and fluffing until the particles begin to hold together.  Bring the ball together with your hands.  Add more water if the dough is not soft and moist.  It is better to have a softer dough than a dry dough.  The trick is to avoid over-mixing the dough. Roll dough out on floured waxed paper.  Dust top crust with sugar before baking.  This is a juicy pie; place a sheet of aluminum foil under your pie before baking to catch drips.  The pie is done when the juices are thickened and running out of the steam slits and the top is golden brown.  Cool the pie completely before cutting in order to allow the filling to set. HAPPY SUMMER EATING!


About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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