It was a busy weekend with lots of family events going on and we had a house full of people for a few days, so I haven’t had much of a chance to do any blogging. I also didn’t do much cooking the last few days either, although on Sunday I did make a London broil and some bratwurst on the grill. I did do some baking yesterday though, so that’s the recipe I am going with today. As I have written on here before, I am not a baker and there are many people who are much better at it than I am. I also have a very small kitchen, so I don’t really have the space to make my own dough, so I very often use store-bought pie crusts when I make a pie. This recipe I got from Pillsbury, although I did change it around a little bit. They use three berries in their pie: blueberries, blackberries and raspberries. I used blueberries and strawberries and it was a big hit. There is only a tiny bit left after yesterday, so excuse the picture (I really need to get better about remembering to take pictures of the things I make!). It’s a pretty easy pie to make and it tastes great.
Double Berry Pie
1 package Pillsbury refrigerated pie crusts, softened
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
2 cups fresh blueberries
1 pint fresh strawberries, trimmed and quartered
1 tablespoon milk
2 teaspoons sugar
Heat the oven to 450 degrees. Place the bottom crust in an ungreased 9-inch pie plate. Press the crust firmly against the side and bottom of the plate. Trim the bottom crust along the pan edge.
In a large bowl, stir together 1 1/2 cups of sugar, the cornstarch, tapioca and salt; gently toss with the berries. Let the berries stand for 15 minutes. Spoon the filling into the bottom crust. Top with the second pie crust to make a lattice topped pie; cut the second crust into 1/2-inch wide strips. Arrange the strips in a lattice design over the filling. Trim, seal the edges and flute. Brush the crust with milk and sprinkle with 2 teaspoons of sugar.
Place the pie on the middle oven rack with a large cookie sheet on the rack below the pie pan in case of spillover.. Bake the pie for 15 minutes. Reduce the oven temperature to 375 degrees. Cover the edge of the crust with strips of foil to prevent excessive browning. Bake the pie for 40 to 45 minutes longer or until the crust is golden brown and the filling is bubbly. Let stand for 2 hours before serving.
The pie goes great with some vanilla ice cream and some whipped cream and a nice cup of coffee. I am not a dessert expert, but this one came out pretty good.
I’m not sure what the dinner plans on for the rest of the week. Sean is away for a couple of weeks so it’s just Michelle and myself for dinner, so we really haven’t planned anything out yet. When I come up with something though, I will be sure to put it on here. In the meanwhile, if you have any recipes you would like to contribute, please feel free to contact me with a comment here, via Facebook, Twitter or email at IguanaFlats@msn.com. Enjoy the rest of your day and enjoy your meal!
onedadskitchen 