I consider it appropriate that “Mixed Berry Pie” is one of my first recipe posts. Upon my husband asking permission from my parents to marry almost 37 years ago, they had two stipulations. First, it was essential that I complete college. Second, I needed to learn to bake a pie. I finished college, but I never managed to successfully complete a pie.

When my oldest daughter was in her early teens she began mastering techniques acquired from my mom, and her pies were every bit as good. Consequently I had no need to learn myself, and surmised I had the pie baking requirement for marrying still covered. As I found myself suddenly thrown into the midst of copious amounts of creative cooking for my younger daughter Anna, once again pie making resurfaced as something I needed to tackle and ultimately conquer. Years after my mom’s passing I am finally making her beloved “Mixed Berry Pie”…  with a few adjustments. Still tastes great and it makes me smile how her request was ultimately fulfilled. What a comfort it has been to have the tradition of my mom’s famous mixed berry pie continue on.

Her pies were the best…

Crust Recipe… this is one of the occasional wheat indulgences.

  • Combine four, salt, and shortening/butter mixture with pastry blender until crumbly in appearance. Add enough cold water until it just sticks together. Divide the dough in half, rolling out both top and bottom crust to size of pan. This dough patches nicely for any of those “oops” that can occur while rolling and transferring dough.
  • I use the combination of shortening and buttery spread because it gives us the best result within the guidelines of Anna’s particular food sensitivities. This recipe lends itself to modification.

 

Mixed Berry Filling… fresh picked if possible.

  • 4-5 cups assorted berries. I use a mixture of blueberry, marionberry, blackberry, raspberry, and/or boysenberry, depending on what I have in the freezer, or what somebody might be craving. They all work well.
  • slight 1/2 cup pear/pineapple sweetener.
  • 3 TBS. instant tapioca.
  • 1 TBS. fresh squeezed lemon juice.
  • Thaw berries before using. Gently mix all ingredients. Pour into pie shell, cover top with remaining dough, cut vent slits, and bake at 375F for approximately 30 minutes, depending on your oven. Watch for it to lightly brown, and berries to bubble. If it gets too brown, cover with foil while it finishes baking.