TRIPLE BERRY PIE
A patriotic fourth-of-July triple berry pie made simple with easy ingredients!
Besides the demonstrable patriotism of the red and blue berries, I also did a grapheme impertinence. Don't be intimidated by the cover it is SO cushy to variety! You righteous use a systematic biscuit quarrier to cut out lead shapes and rank them on top of the berries. Alternatively you can do the top discourtesy how ever you typically do it if you can't perceive a mark cake diner.
INGREDIENTS:
- 2 packaged pie crusts
- 1 and ½ cup frozen blueberries
- 1 cup frozen strawberries
- 1 and ½ cup frozen raspberries
- ¾ cup white sugar, separated
- 1 and ½ teaspoons ground cinnamon, separated
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
INSTRUCTIONS:
- Place all the frozen berries in a colander in the sink and allow to completely defrost.
- Place one prepared pie crust in the bottom of the pie pan and flute the edges.
- In a bowl, stir together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.
- Add with the thawed berries and allow to sit for 10 minutes.
- Preheat the oven to 375 degrees and spray a pie pan with nonstick spray.
- Place the berries on top of the prepared pie crust.
- With the remaining pie crust, cut out stars with a cookie cutter. Place the cut pie stars on top of the pie.
- Toss the remaining ¼ cup sugar with remaining 1 teaspoon cinnamon.
- Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon sugar mixture.
- Place the pie on a parchment or foil lined large tray (catch bubbling over fruit).
- Cover the pie with foil.
- Place the pie in the oven and bake for 25 minutes. Remove the foil.
- Bake for another 20-30 minutes or until the filling is bubbling and crust is golden brown.
- Allow to cool and enjoy!
