Mixed Berry Pie
Ingredients
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1½ cups strawberry quarters
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3 cups blackberries
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1½ cups raspberries
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½ cup all-purpose flour
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⅔ cup sugar
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½ teaspoon salt
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2 ready-made pie crusts
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the filling
Place the quartered strawberries in a large bowl. Add the blackberries and raspberries to the bowl with the strawberries.
1½ cups strawberry quarters
3 cups blackberries
1½ cups raspberries
large bowl
Add the dry ingredients
Add the flour, sugar and salt to the berries.
½ cup all-purpose flour
⅔ cup sugar
½ teaspoon salt
Mix the filling
Toss gently to combine.
spatula
Line the pie dish
Carefully unroll one pie crust and lay it in the pie dish set on the June Pan. Gently press the crust into the pie dish to line the bottom and sides with some overhang.
2 ready-made pie crusts
pie pan
June Pan
Add the filling
Transfer the berries and any juices that have accumulated to the pie dish.
Cover the pie
Unroll the second pie crust and lay it over the pie filling. Fold the edges of the bottom and top crust together to seal and form a rim. Crimp or flute the rim, if desired, and cut vents in the top crust for steam to escape.
knife
Brush the top with egg wash
Brush the top crust with the lightly beaten egg.
pastry brush
1 large egg, lightly beaten
Bake the pie
Place the June Pan on the middle shelf of the June Oven. June will notify you when the pie is ready.
June Oven
Cool
Remove the pie from the June Oven and let it cool at least 1 hour.
cooling rack
Serve
Slice the pie and serve.