The past few weeks I’ve been in a heightened state of spring cleaning. Throwing out random receipts (except the ones from Sur and Moonlight Rollerway in LA, obv), old shoes, and a terrible hat collection has been my go-to pastime. As I ran out of things to toss from my room, I set my sights on the refrigerator. In it, I found remnants of my insanely brief smoothie faze: a bag of frozen mixed berries. Next to this sad ghost of a healthier me sat an unopened bag of frozen cherries, which were leftover from last week’s cherry pie. In a fit of glorious, cleaning-driven energy I whipped up this five berry pie. It’s based on a recipe from Food Network, though I changed it a little bit to make it tarter since I love a good tang in my pie. I also used a star shaped cookie cutter from Christmas to make cute stars to top the pie with, turning what would be a regular, ho-hum-da-dum pie into a stunningly fabulous Fourth of July Berry Pie.
4 cups of frozen berries, thawed (I used cherries, strawbs, raspberries, blackberries, and blueberries)
2 Pillsbury pie crusts
1 1/4 cups granulated sugar (you can use a little more or a little less depending on how sweet you want the filling to be)
4-5 tbsp cornstarch (depending on how thick you want it to be– I’d start with 4 and work your way up if you need to add more)
1/8 tsp vanilla
1-2 tbsp lemon juice
1 1/2 tbsp butter, to dot
1 tbsp granulated sugar, to sprinkle
Place berries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot berries and mix well. Mix in the lemon and vanilla. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool– I always lose patience and just wait until it’s not hot… oh well. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Place one Pillsbury crust in the pie pan. Using a star cookie cutter, punch stars out of the other one. Set aside.
Pour the cooled berry mixture into the crust. Dot with butter. Top with the star cutouts, then sprinkle the remaining tbsp of granulated sugar on top.
Bake for 45-50 minutes, or until the crust is golden brown.