Warm Berry Pie

I love baking pies. For me, the smell fills my house with such goodness. My family always looks forward to dessert on Sundays especially, when I have made a homemade pie. This is one of my favourite pies to make and eat. I know you will love it!

I used blueberries, blackberries and raspberries for this pie. The combination tastes so good.

Here is what you will need:

2 rolled-out rounds of pie dough (for my pie dough recipe https://athomeca.com/2018/11/05/as-homemade-as-apple-pie/
1 cup sugar
2 Tbs. cornstarch
2 Tbs. quick-cooking tapioca
1/2 tsp. ground cinnamon
Pinch of salt
6 cups mixed fresh berries ( blackberries, blueberries,
raspberries)
1 Tbs. cold unsalted butter, cut into small pieces

Select plump berries with deep colour and bright flavour.

Here is how to make it:

Position a rack in the lower third of an oven and preheat to 350°F.
Take one of the dough rounds and transfer to a 9-inch pie dish.
Pat it firmly into the bottom and up the sides of the pan. Trim the edge of the dough, leaving 3/4 inch of overhang. Set aside.
In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon and salt. Place the berries in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
Fold the second dough round and place over the filled pie. Trim the edge leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal.
Using a small, round cookie cutter or a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, 20 to 30 minutes.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes.
Transfer the pie to a wire rack and let cool. Serve at room temperature