While I got out of having to make a pie for the pie contest this year (I was a judge), I signed up to make these beauties for another neighborhood baby shower on the day of the contest. The Chocolate Pudding Pie is the same as I usually make it. (Omit the coffee ingredients.) The Berry Pie was a mix of raspberries, strawberries, and blueberries. It was very heavy on the raspberry, in part because most of them were some potent (perhaps a bit sour) ones from the farmer's market. The result was pleasingly tart, but I'd probably add more sugar if I made it again. I would also add another tablespoon of arrowroot starch or substitute 1/4 c. of tapioca instead. Anyway, here's the recipe for the Berry Pie:
Berry Pie (makes one 9" pie)
ingredients:
buttery pastry dough for bottom and top crust
1/2 c. white sugar (and extra for sprinkling on crust)
1/2 c. packed brown sugar
1 quart strawberries, hulled and halved or quartered (depending on size)
3/4 pint of blueberries
2 pints of red raspberries
4 T. arrowroot starch
juice from one lime
Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust, cut in strips, and arrange in a lattice on top of pie. Fold crust edges over and crimp to seal. Sprinkle top of crust with white sugar. Freeze pie for 10 minutes. Bake at 400 F for 25 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.
Current Pie Tally: 148
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