Mixed Berry Pie with Cinnamon and Lemon

A mix of berries in the filling and cinnamon and lemon zest in the crust make for a practically perfect pie.

My family loves cake. I prefer pie. I used to bake pies with my Gramma John in her basement kitchen when I was a little girl. She lived in Minnesota; I lived in California. I saw her once or twice a year. But, despite the miles we shared a love for baking and playing cards. Word has it she cheated at cards, but man, could she rock the pie making.

I remember being mesmerized by her way with pie crust. She could make it do stuff I couldn’t.

I’ve been wanting to bake a pie for weeks, but things just weren’t working out for whatever reason. This past weekend during the little one’s naptime, I decided to just do it. I knew I had frozen berries in the freezer and all the other ingredients, so I played around in the kitchen.

I used my Gramma John’s basic pie crust, but I added cinnamon and lemon zest. I wasn’t sure if that would work. I’ve never seen pie crusts jazzed up. Why is that?

(In case you were wondering, it rocks!)

Then I made a fairly standard filling of mixed berries (raspberries, blackberries, and blueberries), sugar, cornstarch, lemon juice, and butter. Since I was feeling lazy, I didn’t thaw the berries, but just tossed them with the other ingredients and spooned them into the crust. That did increase the baking time, so you might want to thaw and drain your berries, first.

Or just be lazy. It was just as tasty.

FishChick5 helped me create a lattice crust. I had not done one in years, so it was fun. I am rusty on my pastry skills, obviously, but it’s just us. Well, and you. But, you don’t mind, right? I kind of like the imperfect appearance of this crust.

Obviously, I don’t have my grandmother’s skill.  But, check out Shaina, my other favorite Minnesotan’s tips on perfect pastry crimping. She knows how to make things look real purty.

My people, however, had no problem devouring this pie, with or without the pretty crust. The berries combined into a complexly flavored filling that I really liked. Not sure if it was the extra baking time or what. But, it works for me!


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Comments

  1. Gorgeous pie. That is the true test of a berry pie when it stands up like that instead of running all over the plate. It’s too bad you don’t live in Minnesota, so I could drop by for a slice.

  2. So lets say, hypothetically, that you stink at making pie crust and have a premade one in the fridge. Would it work to sprinkle cinnamon and lemon on top of the crust before putting in the berries? =)

  3. I’m a little late to the party on this one, but I just found your blog through The Nester 31 day challenge, which I also am participating in, and of course I gravitated right to the deserts. This blueberry pie is a must try!

  4. OMGGGGGG! Jessica, I’ve just eaten the BEST BLUEBERRY PIE I’ve ever tasted! This is the best pie by far I’ve ever made and it’s thanks to your recipe. I use your pie recipes often, I’ve made your Gramma John’s Apple; the pumpkin with streusel topping; chocolate cream and even blueberry(based on the mixed berry recipe), but the blueberry didn’t thicken well last time. This time, however it was perfectly thick, stood on its own as a reader above mentioned and didn’t run all over the plate as it did last time. I am so very proud, as I even attempted the lattice crust and I am in love with your additions of cinnamon and lemon zest; even though starting out I was tempted to omit them, I’m glad I went ahead with adding them, as they really make the crust something special! OMG! I can’t say enough good things about how incredibly delicious this pie is. My little guy has been asking for a blueberry pie for at least a week and I’m so glad I went on and made it this A.M. Thanks again for sharing your creativity for putting together new recipes and fondness of food with all of your readers!

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