Delicious recipe for summer: Triple berry pie

July 7, 6:28 AMBillings Cooking ExaminerMarcy Gaston

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Photo by Marcy Gaston

With berries now in season, this is a great pie for the summer. You can substitute blackberries for the strawberries, if you prefer. In fact, any type of berry will work well in this recipe. 

Even though the picture doesn't show the lattice design, this is an excellent pie to use it on. Follow the instructions here. 

Triple Berry Pie

• 1 pint raspberries (2 cups)
• 1 pint blueberries (2 cups)
• 2 pint strawberries, quartered (3-4 cups)
• 1 cup sugar
• 3 tablespoons cornstarch
• Juice and zest of one lemon
• 2 Pie crusts
• 1 tablespoon heavy cream
• Raw sugar for sprinkling

Preheat oven 375ºF. In a bowl, combine the berries, 1/2 cup sugar, lemon juice, and lemon zest. Let sit a room temperature for 15 minutes.

Roll one pie crust out and put in the bottom of the pie plate.

In a small bowl, combine the remaining 1/2 cup sugar and cornstarch. Stir to mix well. Stir the sugar/cornstarch mixture into the berries. Pour the berries into the pie shell.

Roll out the other pie crust and place on top of the berries. Crimp the edges decoratively and make 4 slits in the top of the crust (or make the lattice design as explained here). Brush the crust with the cream and sprinkle with the raw sugar.

Place the pie on a baking sheet to catch any spill over. Bake for 1 to 1 1/2 hours. When done the crust will be a nice golden color.

Let cool for an hour at room temperature and then refrigerate for 2 hours before serving. This will help it set up. If you don't mind a little runniness, you can let it sit at room temperature for 2 hours and then serve with vanilla ice cream.