Thursday, July 7, 2011

Pie in the Sky: Mixed Berry

First let me say that I am not a pie girl.

I never order pie, bake pie or favor pie over a slice of cake.

I am a cake girl. I don't need brownies, pie or cookies in my life, just let me eat cake.

I guess it's because I don't eat fruit as a rule. So now you know my dark, dirty little secret, I just don't like fruit (except for cherries in June). And that canned fruit in syrup gives me the willies. No thank you.

I do, however, LOVE apple pie, especially during the fall when I pick my own apples.

A few weekends ago, I picked my own strawberries on Long Island and had lots of leftover blueberries and cherries and raspberries from cakes never baked (a lot of fruit for someone who doesn't eat it!).

I had planned on so many recipes to try out with all of this local berry stuff hanging around, but never got around to most of it (I did manage to make the Cherry Lambic Crisp, the Strawberry Cake & the Blueberry Ricotta Cake!).

What to do with all that leftover fruit? I guess a pie it shall be.

My crust never turns out as flaky and wonderful like your grandmother's. Must be because I don't use Crisco?
If you ask me, great pie crust is an art. The recipe I used is about as close to perfection as I am ever going to get.

I decided on an oat crumb topping (too scared of lattice), but I forgot to add the flour! Even so, the pie came out gorgeous and delicious, though my husband asked if there was granola on top!

Also, for some reason, my pie was not as firm as I would've liked it to be, it was more like a crisp, or a crumble, or I guess just a delicious, messy pie.

Mixed Berry Pie w/ Oat Topping (loosely adapted from

1 recipe (9 inch) perfect pie crust

4 cups mixed fresh berries (I used local cherries, raspberries, strawberries & blueberries)
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla

1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/4 cup butter, melted

Preheat oven to 375F

Roll out your pie crust and fit it into a 9" pie dish, tin or glass. Decorate or pinch the edges together however you like.

Mix topping ingredients together in a small bowl, stirring in the melted butter last, and set aside.

In a large bowl, mix all the filling ingredients together, tossing the berries carefully so they don't fall apart.

Pour filling into pie crust.

Crumble topping over filling, completely covering it.
Place pie on a cookie sheet and bake on middle rack of oven for 40-45 minutes or until done.

Let cool before serving. No a la mode needed!



angicoock said...

It's the best

Anonymous said...



Now, that's a STRAWBERRY!!!!!!!!!!!


Ciao Chow Linda said...

Now you're making me mad - how can you be so trim eating cakes but not fruit? Despite your doubts about the messiness, there are many of us in blogland who would love to bite into that pie.

Content in a Cottage said...

Figs are a fruit so you are a fruit lover after all. I like cake better too because I have never mastered pie crust either. That mixed berry pie looks mighty good.

Ginny Lee said...

My daughter is a pie girl--I have grown less afraid of crust since I got a silpat to roll it out on. Our running joke is the time I told my husband to stop for ice cream to go with a fruit pie I had made and he brought home mint chocolate chip (because it is my favorate flavor). The next time I buy too much fruit at the farmer's market I will think of you and this gorgeous pie :)

The Japanese Redneck said...

I really don't care for pie crust so I could do without it. That crumble sounds like it would be good with some of my jillion blueberries.

Steve said...

Looks perfectly fine to me. Don't sell yourself short!

Proud Italian Cook said...

You don't eat fruit? Just cake? Look at you, I'm doing something wrong! I would gobble your crispy looking pie!

Ann from IL said...

I am stunned by your fruit revelation. I still love you anyway. Carry on, cake girl!

saphiresunset said...

I am a huge pie lover...fresh fruit only! My mom makes good crust. She uses half shortening and half butter. I do that, but I also use half wheat pastry flour and half unbleached white flour. It's a really yummy crust. Do an egg wash on the crust before baking to give a nice "shine." fave to make: mixed berry and rhubarb.

Joanne said...

Umm if you ever have EXTRA pie and you want to take a field trip to NYC...I have a belly that really loves it. This looks so pretty!

Anonymous said...

I just discovered this blog today. It is amazing. Of course I spent all afternoon reading it instead of the million other things I should have been doing, including cooking! I noticed a recipe for roasted cauliflower and grapes on this site. It looks great. I had something similar just recently at a restaurant in Seattle. They also added chick peas and some kind balsamic vinegar. It was great.

Oui, Chef said...

This pie looks gorgeous! My only complaint with berry pies is that they can get REALLY runny, how did this one turn out, was there enough cornstarch to tighten the filling a bit? - S