Mixed Berry Pie
Yield: 1 9-inch pie
  • 1 double Pie Crust, chilled
  • 7 cups of berries (I used an equal combo of strawberries, raspberries, blackberries and blueberries)
  • ¼ plus 1 tablespoon instant tapioca
  • 1 cup sugar
  • zest of one lemon
  • heavy cream for brushing on the crust
  1. Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
  2. Roll one of the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Pour the berries into the crust. Roll the second half of the crust out and drape it over the top of the berries. Crimp the edges and trim away an excess.
  3. Use a paring knife to make a few slits in the top of the crust.Brush the top and edges of the crust with heavy cream.
  4. Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 35-40 minutes or until the crust is golden.
  5. Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
Recipe by The Baker Chick at https://www.thebakerchick.com/mixed-berry-pie/