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Mixed Berry Pie

My stepmom makes a wicked good pie, and for my dad’s birthday a few weeks ago she made a mixed berry pie that was really terrific. I got it into my head that I had to make one myself, so off to the farmer’s market I went on Wednesday. I still had some blueberries left that Evan and I had picked late last week, so I picked up some raspberries, peaches and nectaries there.

Now normally I make my own pie crust dough, but Wednesday came and went without me even having a chance to think about making the pie, so on Thursday afternoon I grabbed some frozen Trader Joe’s pie crust out of the freezer to use. It was really nice looking — you could see hunks of butter in the dough. Even though it was thawed out, it didn’t just crack when I unfolded it – it broke into four pieces. This was very easily fixed with a few passes of a rolling pin, which I would have done anyway.

I don’t know if it was the fresh, perfect fruit that I used, but this pie came out really tasty. The crust was terrific too. It wasn’t too sweet, it wasn’t too runny, and I love a little sugar dusted on the crust.

Farmer’s Market Mixed Berry Pie

Original recipe (for blueberry pie) from Cook’s Illustrated. Modified by Crafty Farm Girl, August, 2011.

Note: Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons.

1 box ready-made pie dough (I used Trader Joe’s for the first time and it was really good). You can certainly make your own if you have more time than I did yesterday!

3 cups fresh blueberries, washed and drained (about 15 ounces)
1 small 1/2 pint basket fresh raspberries, picked over
3 fresh, ripe peaches, pitted and sliced into 1/4″ to 1/2″ slices and then cut slices in half again.
3 fresh, ripe nectarines, pitted and sliced into 1/4″ to 1/2″ slices and then cut slices in half again.
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
3 tablespoons quick-cooking tapioca (see note)
2 tablespoons King Arthur Flour Company Pie Filling Enhancer (optional)
pinch table salt
1 large egg , lightly beaten with 1 teaspoon water
white sparkling sugar


Remove ready-made dough from refrigerator, unwrap, and roll slightly to flatten and even out dough on a lightly floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling: In a large bowl combine the 3 cups blueberries, raspberries, peaches, nectarines, lemon zest, juice, sugar, tapioca, pie filling enhances (if using) and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on lightly floured work surface to 11-inch circle, about 1/8 inch thick. Using a small round biscuit cutter or small decorative cookie/pastry cutters, place one hole in the center of dough and more holes evenly spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture and sprinkle with the sparkling sugar. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

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