Strawberry Blueberry Pie

This year we have expanded the garden to include fruit!  My husband wanted to try Blueberries and I adore Raspberries so he started researching back in March.   We bought 3 Blueberry plants and 1 Raspberry plant from a local nursery.  We have loved this addition to the garden and plan to add more plants next year.
Jelly Bean, Chippewa & Peach Sorbet Blueberries
Raspberry Shortcake
Fresh Raspberries
I had some Strawberries from the store this week so I decided to add some blueberries and make a pie!  (I also love Raspberry pie but we haven't harvested enough berries yet from our 1 plant to cook with).  

NOTE: If you are short on time you can always just buy frozen pie crust instead of making yours from scratch.  

1- 1/2  cups of fresh blueberries
2 cup of fresh strawberries
1/2 cup of sugar*
1/4 cup tapioca 

* I reduced the sugar from 1 cup to 1/2 cup and then drizzle some honey over the berries.  I find that its still very sweet and delicious! 

PREHEAT OVEN TO: 375 degrees

1. Wash the berries then dry.  Cut the Strawberries into fourths then add to the blueberries.

 2. In a bowl mix together the sugar and tapioca.  Start the pie crust recipe (below) and let the berries stand for 15 minutes.
2  cups of sifted flour
1 tsp. salt
3/4 cup vegetable oil (or a bit less)
1/4 cup milk  

1. Sift flour and add salt, oil and milk to bowl.
2. Stir with a spoon until a ball forms.
3. Divide the dough into 2 balls.
4. Roll out 1 piece between 2 sheets of wax paper.  Then repeat with the other piece.
5. Take off the top piece of wax paper carefully and place your pie dish on top.  
6. Flip the pie dish and dough over holding one hand on the wax paper and the other on the bottom of the pie dish. Shape the dough around the pie dish and poke with a fork.
 7. Pour the berry mixture into the pie crust.
8. Top the pie with the other piece of rolled out dough.  Pinch edges together for crust. 
9. Put foil around edges of crust (to prevent burning).
10. Bake in oven for 25 minutes.  Then remove the foil.  Bake for another 20 to 25 minutes until the crust is golden brown and the the filling is bubbly.

11.  Cool on wire rack.  Then slice and enjoy!

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