mixed berry pie

Naomi Robinson

Tri-Berry Pie and The Better Homes and Gardens New Cook Book Giveaway

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.


Naomi Robinson

Berry Fruit Pie

If you are anything like me when it comes to pies, then you like a lot of pie crust to every bite. Sure you can make a double-crusted pie. Or you can make minis and hand-pies like the ones seen in the picture–a sure guarantee that every bite will be crust-filled. To get started, I used this Berry Fruit Pie recipe.

 

You’ll love the crust recipe. It’s incredibly easy to make and since it uses shortening it doesn’t require any chill time before rolling. For those of you who may have a shortening aversion, you can swap that portion out with chilled butter – either half that ratio or you can go full butter. Either will work. If you go with full butter, I would suggest chilling the dough for at least 1-2 hours before rolling for easy handling, otherwise it’s a bit sticky.

 

As for the filling (click here), it’s pretty adaptable as well. I skipped the lemon in mine because my berries were on the tart side. Along with that, I added cinnamon as the recipe suggested and some sugar to balance out the tart berries.   Finally, if you want to skip all of the mini and hand-pie making, stick to the recipe as is. Either way you will love this recipe.