This pie just screams summer (and I'm screaming as loud as possible because I think the Northwest missed the memo of what season we're in)! We've had rain and I'm ready for summer to start already!
Anywho...back to the pie. This recipe has an easy, no-fail crust and a delicious glaze. My mom gave me this recipe which was passed down to her by our family friend, Ginny, who is an amazing baker! It's excellent with any kind of berry. This particular day, I made it with strawberries. Here's what you'll need:
1 1/2 c. all purpose flour
1/2 tsp. salt
2 Tbsp. sugar
1/2 c. vegetable oil
2 Tbsp. milk
- Preheat oven to 375 degrees.
- In a small bowl, mix flour, salt & sugar.
- In another small bowl or container, mix oil & milk together and stir into flour mixture until all is moistened.
- Reserve 2-3 Tbsp. dough for crumb topping.
- Using fingertips, pat the remaining dough in a 9" tart pan (I used a pie pan, which is fine too, however the dough does not make an attractive rim, so the tart pan will make it prettier)
- Bake in preheated oven for 15 minutes or until browned.
- Toast reserved crumb topping for 5-10 minutes.
- Remove from oven and cool.
1/2 c. sugar
1/2 c. water
2 Tbsp. berry gelatin
1 1/4 Tbsp. cornstarch
1/2 tsp. lemon juice
4 c. berries (blackberries, strawberries, boysenberries, blueberries, etc)
- Combine sugar, water and cornstarch in saucepan and heat until thickened.
- Boil for 1 minute over medium heat.
- Remove from heat and stir in gelatin and lemon juice until gelatin is dissolved.
- Cool slightly.
- Add berries to a bowl and pour glaze over berries. Toss gently.
- Pour entire mixture into baked and cooled pie shell.
- Top with toasted crust crumbs.
- Refrigerate for 2-4 hours before serving (THIS IS KEY!)
Fresh pies should be served the day they are made. It is beautiful, delicious and the perfect way to use up all of your yummy summer berries! Enjoy!