Homemade Berry Pie

Can you believe it’s Fourth of July?! I feel like Corona made the beginning of the year drag by, but now we’re half way through summer… but it doesn’t quite feel like summer? Weird times. But pie always makes things better! This berry pie is my idea of quintessential summer. There’s nothing I love more than a flaky pie crust filled with sweet, yet tart berries and topped with melty vanilla ice cream. I actually made homemade pie crust for the first time and it was easier than I thought! I followed Sally’s Baking Addiction’s All Butter Crust recipe. There is no shame in using a store-bought crust though, I do it all the time 🙂

Berry Pie

Ingredients

6 cups berries, I used a mix of blueberries, strawberries and blackberries
1/4 cup arrow root powder or corn starch
1/3 cup sugar
1/2 tsp cinnamon
2 tbsp lemon juice
1 egg
1 tbsp milk or water
2 pie crusts

Directions

Preheat oven to 400.
Add berries and arrow root powder or corn starch to a large bowl and mix until berries are coated.
Add sugar, cinnamon and lemon juice to berries and mix to combine. Set aside for 15-20 minutes.
Place pie crust in a greased pie pan.
Whisk together egg and 1 tbsp milk or water. Brush pie crust with egg wash.
Using a slotted spoon, fill pie crust with berry mixture. Try to avoid adding any of the juice from the mixture so your pie won’t get soggy!
Place top pie crust on top of berries – you can do a lattice crust or cut out stars or some other design. Brush top pie crust with egg wash.
Bake at 400 for 20 minutes, then turn down temperature to 350 and bake for 25 minutes more. Keep an eye on your pie and use a pie shield or cover with foil if the crust starts to get too brown.
Remove from oven and let sit for two hours before serving.