End of Summer Berry Pie

What can I say? I love pie! My fascination with learning how to bake pies began when I was about 16 years old... and it continues today. This end of summer berry pie has a mixture of strawberries, marionberries, and boysenberries from Oregon, but you can use any berry in this recipe. I use my grandma's recipe to make the pie crust from scratch, and of course, serve it with some vanilla ice cream.

 

My Grandma Audrey's Pie Crust

(makes one 9-in pie crust) 

1 C flour

1/2 C shortening 

1/4 C ice cold water

1 t salt 

Cut shortening into the flour and salt mixture, mix with a hand held blender until crumbly. Pour water into center of dough and gently mix together with a wooden spoon. Form into a ball, cover with saran wrap and refrigerate for at least 30 minutes before rolling. Double this recipe if you want a crust top to your berry pie instead of a crumble.

Berry Pie Filling

From Better Homes and Gardens Cookbook

5 C berries

1 C sugar 

1/3 C flour

 (I also add the zest of one lemon and a pinch of nutmeg to the filling to bring out more flavor)

Bake the pie on 375 for 50 minutes. I would recommend placing a cookie sheet or pan underneath the pie in case any bubbling over occurs. Enjoy the last few bites of summer!