As the berries of summer ripen, it is time to make some pie! Now the husband and I are eating low carb right now, so I don't have a beautiful pie picture to post with this recipe. I have made it many times and every time it was delicious. Serve it up with a nice scoop of ice cream for me!
1 pie crust, top and bottom
6 c. berries: any mix of strawberries, blueberries, raspberries or blueberries ( I usually pick 3 types and put in 2 c. of each)
1 c. sugar
1/2 c. flour
Mix berries, sugar and flour. Put bottom piecrust in pan. Pour in berry filling, then cover with top pie crust. Crimp edges and cut several cuts into the top of the crust to vent. Bake at 400 for 45 minutes.
1 pie crust, top and bottom
6 c. berries: any mix of strawberries, blueberries, raspberries or blueberries ( I usually pick 3 types and put in 2 c. of each)
1 c. sugar
1/2 c. flour
Mix berries, sugar and flour. Put bottom piecrust in pan. Pour in berry filling, then cover with top pie crust. Crimp edges and cut several cuts into the top of the crust to vent. Bake at 400 for 45 minutes.
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