I've been experiencing warmer weather here in San Francisco, and it puts me in the mood for spring! This pie is so delicious and very easy to make. Even if you don't think you're a good baker, you should be able to pull this off pretty easily. I mean it is strawberries, raspberries, and blueberries. Where can you go wrong??
Servings: About 8 slices
Prep Time: 10 minutes
Bake Time: 45 minutes
*1 1/2 Cup fresh strawberries, halved (about 1 package)
*2 Cups fresh raspberries (about 2 packages)
*1 1/2 Cups fresh blueberries (about two packages)
*1/2 Cup white sugar, plus extra for sprinkling
*3 Tablespoons cornstarch
*2 refrigerated pie crusts
*1 egg, beaten
Preheat oven to 375 degrees. Mix sugar and cornstarch together. Add strawberries, raspberries, and blueberries and coat with the sugar and cornstarch.
Line pie dish with one of the pie crusts. (Make sure you take it out of fridge 15 minutes before using so it's more flexible) Add in the berry mixture. Lay the second pie crust on top of the berry mixture and pinch together at the ends so it's all sealed in.
Take the beaten egg and brush it on the top of the pie crust. Sprinkle sugar on top. This will make sure it's nice and brown and crusty. Also, poke a few holes in the top of the crust so the pie doesn't blow up all over the inside of your oven! Put aluminum foil over the crusts on the edge so they don't burn.
Bake for 25 minutes. Take pie out and remove aluminum foil. Then bake for an additional 20 minutes until golden brown on the top.
Let cool for at least 1-2 hours before serving otherwise it will be a big sloppy mess! You need to give the fruit and juices time to cool down and seize up.
Serve with vanilla ice cream if you wish and enjoy this tasty treat!