I interrupt the regularly scheduled gardening post to bring you pie. You can garden all year. The berries are ripe now.
You will need:
2 Cups Blueberries
2 Cups Blackberries or Black Mullberries
2 1/2 Cups Red Rasberries or Strawberries
1 1/2 Cups Sugar
5 Tblsp. Cornstarch
Granulated Sugar (optional)
Crust for 2 double crust pies
Heat oven to 375.
First, and this is the important part, get the freshest, highest quality berries you can find. Alter the recipe if you have to, but get the best most in season berries you can find. This is the recipe to make the day you come home from the u-pick. It tastes like summer and sunshine if you do it right. Use store berries and it just tastes like pie. Do NOT use canned or frozen berries for this. Fresh picked, in season, only.
Next, inspect every single berry. You do not want any mushy, overripe, under ripe, moldy, or bruised fruit in your pie. You also do not want any stems, leaves, or bugs. All done? Ok, that was the hard part, the rest is easy.
Put all of the berries in a large bowl and mash with a potato masher. You don’t have to make a smoothie, a chunky texture is good, just squish them up a bit. Add the sugar, cornstarch, and salt. Mix together and you are done. Pour into your pie crust and top with second crust. Seal together and make it look like a pie. If desired, brush with milk and sprinkle with granulated sugar. I do not recommend lattice top, this is a bubbly pie. You might even want to put it on a cookie sheet.
Bake 15 minutes. Then cover the top with foil. Bake another 40 minutes or until browned. Let cool 2 hours before cutting. Serve with fresh whipped cream or ice cream. Makes 2 pies. One for you, and one for everyone else.