Fresh Mixed Berry Pie Recipe by Adam Janowski
Fresh Mixed Berry Pie Cooking Instructions 1 hr 30 min 1 Heat oven to 425 degrees. 2 Lightly spray a 9-inch pie plate with baking spray. 3 Unroll pastry in pie plate, crimp edges, and brush dough with beat egg whites. Refrigerate about 15 minutes. Reserve remaining egg whites. 4 Rinse blueberries, raspberries and blackberries and place on paper towels to drain. Pick through for any stems. 5 Sift together sugar, cornstarch and cinnamon in a small bowl. 6 In a large bowl, place rinsed and drained berries. Sprinkle with lemon juice.Add sugar, cornstarch and cinnamon mixture. Gently stir together until all of the berries are coated. 7 Spoon berry mixture into pastry-lined pie plate. Cut butter into small pieces; sprinkle over berry mixture. 8 Roll second round of pastry. Brush pastry with remaining egg whites. Cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) 9 Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. 10 Place pie plate on cookie sheet lined with aluminum foil, and reduce oven temperature to 400 degrees. 11 Check pie after 30 minutes and cover lattice top with aluminum foil to prevent excessive browning. 12 Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. 1 Heat oven to 425 degrees. 1 Heat oven to 425 degrees. 2 Lightly spray a 9-inch pie plate with baking spray. 2 Lightly spray a 9-inch pie plate with baking spray. 3 Unroll pastry in pie plate, crimp edges, and brush dough with beat egg whites. Refrigerate about 15 minutes. Reserve remaining egg whites. 3 Unroll pastry in pie plate, crimp edges, and brush dough with beat egg whites. Refrigerate about 15 minutes. Reserve remaining egg whites. 4 Rinse blueberries, raspberries and blackberries and place on paper towels to drain. Pick through for any stems. 4 Rinse blueberries, raspberries and blackberries and place on paper towels to drain. Pick through for any stems. 5 Sift together sugar, cornstarch and cinnamon in a small bowl. 5 Sift together sugar, cornstarch and cinnamon in a small bowl. 6 In a large bowl, place rinsed and drained berries. Sprinkle with lemon juice.Add sugar, cornstarch and cinnamon mixture. Gently stir together until all of the berries are coated. 6 In a large bowl, place rinsed and drained berries. Sprinkle with lemon juice.Add sugar, cornstarch and cinnamon mixture. Gently stir together until all of the berries are coated. 7 Spoon berry mixture into pastry-lined pie plate. Cut butter into small pieces; sprinkle over berry mixture. 7 Spoon berry mixture into pastry-lined pie plate. Cut butter into small pieces; sprinkle over berry mixture. 8 Roll second round of pastry. Brush pastry with remaining egg whites. Cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) 8 Roll second round of pastry. Brush pastry with remaining egg whites. Cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) 9 Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. 9 Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. 10 Place pie plate on cookie sheet lined with aluminum foil, and reduce oven temperature to 400 degrees. 10 Place pie plate on cookie sheet lined with aluminum foil, and reduce oven temperature to 400 degrees. 11 Check pie after 30 minutes and cover lattice top with aluminum foil to prevent excessive browning. 11 Check pie after 30 minutes and cover lattice top with aluminum foil to prevent excessive browning. 12 Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. 12 Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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