It’s pie season, so I thought I would try to capture the last of some summer berries in this Tri Berry Pie. Under that lattice topping are raspberries, blueberries and blackberries – all my favorites. Of course the filling can swapped out for whatever berries are in season for your area. You’ll just want to make sure to keep the ratios to a total sum of 5 cups.
As for the crust, it’s extremely easy to work. The nice thing about this is it doesn’t have to be chilled after rolling, although for easy handling, chilling it will help. And if you have never laid a lattice top down, check out the step-by-step photos here.
The thing to keep in mind is make sure your crust is lump free—and by that, I mean no patching near the end. You want it as smooth as possible. Otherwise when you bake it up, every wrinkle, lump or crack will show. See what I mean from my pictures—the pre-baked version looks pretty good. The baked version reveals the crust rolling could use a few more practices.
The good thing, it still tastes killer – perfect or not. To get started, click here for the recipe. Better yet—pick up the 16th Edition of Better Homes and Garden’s New Cook Book. It’s full of everyday recipes and cooking basics with step-by-step photos.
We are giving away five copies of the cook book this week. To enter, simply tell us in the comments below, “What Is Your Favorite Thing To Cook?” We will conduct a random drawing from the received entries to select the winners. You can see the official contest rules HERE.
Note: This contest has ended.