This mixed berry pie is made with four kinds of berries and a buttery homemade pie crust. It’s the ultimate summer pie recipe!
If you live in the great state of Utah, you know that today, the 24th of July, carries nearly the same celebratory weight as the king of patriot days, July 4th. It’s the day Utahns celebrate statehood with parades, fireworks and a nod to the pioneers who walked thousands of miles until they stopped in our little valley and declared, “This is the place!”
Happy Pioneer Day! Or as us heathens who prefer to center all holidays around food prefer to call it, Happy Pie & Beer Day!
I’ll take a slice and a swill of both, please.
After posting my round up of 20 Classic Summer Pies to Love, I got the pie bug. I had the homemade pie fever. I had the lust to bake. So I set myself to task. I armed myself with a summertime selection of fresh berries: strawberries, raspberries, blackberries and blueberries.
Then I turned to my favorite pie crust recipe, which I have come to realize is nearly as soft, sweet and supple as sugar cookie dough. Cookie as a crust? Not officially, but it strikes a resemblance.
There may have been a little inspiration for the cutaway crust thanks to the cover of this magazine. They used a cookie cutter. I used a big mouth straw, and ate the little roundie cutouts as I went.
A double crust pie loaded with fresh berries is nearly as patriotic as parades, firecrackers, and a side of beer with your pie.