Mixed Berry Pi

Ingredients

Pie Crust 🥧

• One recipe <a href=“/recipes/pie_crust”>pie crust</a>

Filling

• 7 to 8 cups (about 765g) fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.)*
• 1/2 cup (99g) granulated sugar
• 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon cinnamon
• 4 teaspoons (18g) lemon juice, fresh preferred

Directions

Assembly

1. While the dough is chilling, preheat your oven to 400°F, and make the filling.
2. If you're using frozen berries, place them in a microwave-safe bowl, and heat them briefly in the microwave, just until they're thawed.
3. Combine the berries with the sugar, thickener, cinnamon, and lemon juice, stirring to thoroughly combine.
4. Roll the pie crust into a 13" to 14" circle, with the edges a bit thinner than the center. Lay the crust into a 9" pie pan at least 1 1/4" deep.
5. Spoon the berries into the crust. Bring the crust up and over the berries around the outside, giving it a few pleats so it settles nicely. There should be a 4" to 5" circle of uncovered filling in the center.
6. Brush the crust with milk and sprinkle with coarse white sparkling sugar, if desired.
7. Place the pie pan on a parchment-lined baking sheet to catch any potential spills. Bake the pie for 35 minutes on the bottom rack of your oven. Transfer to an upper rack, and bake for an additional 10 to 15 minutes, until the crust is nicely browned and the filing is bubbling.
8. Remove the pie from the oven, and allow it to cool completely before serving; this will take several hours. You may serve the pie warm, but the filling will be very loose, and the slices messy; best to let it cool, then reheat each serving very briefly in the microwave, if you want warm pie.