Triple Berry Pie

My colleague at the office loves pie so I set out to bake a perfect summer pie to take in for her birthday celebration. I had some blueberries, blackberries and raspberries on hand and they made the sweet summer triple berry pie. 

I first made a traditional pate brisee crust using the food processor.

Then I made the berry mixture and savoured the amazing jammy mixture that would fill the pie. 

Top crust went on and I used a spoon to make a simple patter around the edge of the pie. 

Triple Berry Pie

Ingredients:

Pate Brisee crust (split in two for a double crust pie)

7 C. fresh or frozen berries

1 C. granulated sugar

1T. lemon juice

4 T. cornstarch

2 T. butter

1 egg white beaten with a fork

Directions:

Add the berries, sugar and lemon juice to a large saucepan over medium heat. Simmer until they are warm and juicy, about 5-10 minutes. Spoon out about 1/2 C. of the juice from the pan into a bowl and mix in the cornstarch. Continue simmering the pot of berries and add in the cornstarch mixture slowly. Gently stir the mixture until thickened, about 2-5 minutes. Remove from heat and stir in the butter. 

Remove from heat and pour the mixture into an unbaked pie shell. Top with the second crust, finish the edge and prick the top for steam to escape.

Brush a thin layer of the beaten egg white on top of the crust and sprinkle with sugar.

Bake at 400 degrees for about 40 minutes. (check 1/2 way through and add foil to keep the crust from burning.

Cool slightly and serve with vanilla ice cream!