Pies, Pies, Pies

For father’s day, I decided to make pies for my dad and Alec’s dad–both dads being fans of fruit pies.  For my father I made a strawberry, blackberry, and raspberry pie, and for my father-in-law I made a strawberry, blueberry, and raspberry pie.  I love berry pies, and these turned out great.  There was very little liquid after the pie was baked, and it held together nicely.  I believe this recipe, which I what I did for the blueberry pie a couple of weeks ago, would work for any berry pie.  I have been meaning to make a strawberry-rhubarb pie in this manner too–I will let you know how that turns out when I finally get around to it.

Triple Berry Pie

2 pints or so of berries

1/2 cup sugar

1/2 cup flour

juice of 1/2 lemon

zest of one half lemon

Mix together and let it sit for about 15 minutes.  Put the mixture into your prepared (rolled but not baked) crust.  Seal the crusts together and paint with an egg/water wash.  Bake for 30 minutes at 425; lower the heat to 375 and bake another 30 minutes.  Cover with foil if it is browning to quickly.


2 thoughts on “Pies, Pies, Pies

  1. Now that is proper pastry! Too often here, in pubs and the like, they will insist on puff pastry, which I believe to be an impostor. I was discussing with a US friend of mine about my love of pies, telling her that my son makes me steak & ale pie on fathers’ day. She was a little surprised that pies could contain substances other then fruit. Is this a common view, do you know?

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