Summer Berry Pie

Desserts, Pie

Summer Berry Pie

Summer is riiiiight around the corner. As in, it’s officially kicking off in a few weeks. At the start of summer, I’m headed to Mexico for my best friend’s wedding. I cannot wait. Josh and I are actually staying a few days after the wedding to just live a little and have a bit of a vacation on our own (more on this soon!).

In anticipation of summah being so very close, I teamed up with ALDI to bring you this very summer-y berry pie.

If you’ve been around here for a while, you know that I love pie. And I love pie crust even more. I’ve been wanting to do a very tightly wound lattice crust for a long time, so when I was strolling through ALDI the other day and saw their array of beautiful berries, I knew instantly what I was going to bake up.

Summer Berry Pie

Summer Berry Pie

Summer Berry Pie

The berries were bright and fresh. I bought a few containers and immediately went home to start working on this pie.

Summer Berry Pie

Summer Berry Pie

I’m not going to lie, this lattice took me a little bit to nail down. Luckily, I had some time to burn. There’s something about constructing something that I really love; I put on some music and just zoned out.

When the berry pie came out of the oven it was bubbling like crazy. For me, that just screams summer. There’s not a more summer-y moment than a pie cooling by the window. It’s dreamy.

I let it chill, cut up slices, made some coffee and ate the best slice of pie I’ve had in a long time.

Summer Berry Pie

Summer Berry Pie

Summer Berry Pie

Summer Berry Pie

Prep Time: 1 hour, 45 minutes

Cook Time: 1 hour

Total Time: 2 hours, 45 minutes

Yield: 1 (nine-inch) berry pie

Serving Size: 8

Summer Berry Pie

Ingredients

  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 1 1/2 cups raspberries 
  • 1/4 cup Baker’s Corner Brown Sugar
  • 1/4 cup Baker’s Corner Granulated Sugar 
  • 1/2 vanilla bean, scraped 
  • 3 tablespoons Baker’s Corner Corn Starch
  • Zest and juice from 1/2 lemon
  • 1/2 teaspoon salt
  • 1 double pie crust (store-bought like *Bake House Creations Pie Crust from ALDI or homemade

Directions

  1. Remove the two pie disks from the fridge and set on the kitchen counter.
  2. In a large mixing bowl, add the blueberries, blackberries, raspberries, brown sugar, white sugar, vanilla bean, corn starch, lemon zest, lemon juice and salt. Set aside. 
  3. Roll out the first pie crust to fit your 9-inch pie pan. (If you need help, check out my Pie Crust 101 post
  4. Toss the filling together, and then pour the filling into the pie crust; set aside. I made a tightly woven lattice top, but you definitely don’t have to do this. For something quick and easy, roll out the second pie disk, lay it on top of the filling and trim the pie crust all the way around, leaving a 1/2-inch. Fold over the edges and crimp the pie dough all the way around. Cut a few slits in the top! Or, you could stamp out shapes using a cookie cutter like hearts, stars, etc. and place them on top of the filling.
  5. Or, you can do as I did, which is create a lattice! To do so, cut the rolled out pie dough into 1/2-inch wide to 1/4-inch wide strips. Lay the strips side by side, and weave them under and over each other, creating a lattice. You’ll definitely have to re-roll the scraps to create more strips. I re-rolled the scraps, cut strips and braided them to create a braided edge. I couldn’t do one big continuous braid so it ended up being three braided pieces. Trim the pie crust all the way around, leaving 1/4-inch. Tuck the edges of the pie crust over and gently press it down. Brush the edge of the pie crust with egg wash and place the braided pieces on top. Attach the braided pieces by brushing them with egg wash and pressing them together. This will ensure they’re bound to one another. Transfer the pie to the freezer to chill for 30 minutes.
  6. Preheat the oven to 400 degrees F. Brush the pie with the egg wash and sprinkle with demerara (totally optional!). Transfer to the oven to bake for 20 to 25 minutes. If at any time the pie crust edge gets too brown, you can place a few strips of foil over it to create a tent. Turn the oven down to 300 degrees F and bake for an additional 30 minutes. 

Notes

*For additional pie crust information and guidance, check out my Pie Crust 101 post.!

http://www.acozykitchen.com/summer-berry-pie/

(This post is sponsored by ALDI. Thanks for supporting the sponsor that keeps A Cozy Kitchen cozy. You can find them on the internets: Facebook, Twitter, Instagram, and Pinterest.)

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17 Comments

  • Reply Angela - Patisserie Makes Perfect June 2, 2016 at 2:27 am

    This is so gorgeous Adrianna – I love the delicate lattice work and the plait around the edge of the pie is perfect.

  • Reply Sara @ Cake Over Steak June 2, 2016 at 5:35 am

    It’s so darn pretty!!!

  • Reply Abby @ Heart of a Baker June 2, 2016 at 6:23 am

    Ohh girl I’m all about the summer and the pie and the vacation! I remember you talking about the wedding you are going to in Mexico, so have SO much fun! xo

    • Adrianna Adarme
      Reply Adrianna Adarme June 2, 2016 at 9:05 am

      YASS! I’m so excited. Can’t wait to sit on da beach. x

  • Reply Michelle @ Hummingbird High June 2, 2016 at 8:16 am

    GIRL YOUR PIE SKILLS

  • Reply Katrina June 2, 2016 at 8:48 am

    So much flavour!!! And that lattice crust…sweet goodness you’re a whiz!

  • Reply Megan (Cozy Eats) June 3, 2016 at 10:02 am

    Where are you going in Mexico??? My boyfriend and I just got back from Tulum on Tuesday, and it was wonderful. 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme June 3, 2016 at 10:32 am

      i’m going to cabo! i’ve never been so i’m excited. i hear tulum is gorgeous, too. must get there soon! x

  • Reply Currently Crushing On. | How Sweet It Is June 4, 2016 at 3:46 am

    […] super pretty summer berry pie. […]

  • Reply Nikita June 7, 2016 at 5:58 am

    I am just curious why you would use a bottled lemon juice as opposed to fresh, when you are obviously zesting a fresh lemon. I get that you have sponsors, but as a food lover I am kind of shocked.

    • Adrianna Adarme
      Reply Adrianna Adarme June 7, 2016 at 8:42 am

      Hi Nikita, Apologies for this. It’s a change that got by me. I made the appropriate change because I did in fact use fresh lemon juice. Thanks!

  • Reply Veronica June 29, 2016 at 5:56 am

    Hi Adrianna,

    first let me tell you that your website and recipes are awesome! May I ask you how many grams in 1 1/2 cup frozen blueberries since I’m from Europe and we don’t use cups there?

    Thank You, Veronica 🙂

  • Reply Things I <3 – Lilly T + Me September 14, 2016 at 8:48 am

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