This fresh berry pie is a Nido family Summertime favorite. I remember summer nights, curled up on the couch with my sisters and parents eating our pie and laughing hysterically in between bites while watching Cosby Show re-runs on Nick at Nite's Summer Block Party. And the next morning, we would eat pie for breakfast. Such sweet and happy lovie memories. Memories that revolve around food. Naturally.
Mark and I hosted our good friends who came to visit for a night last week from Georgia and I knew this berry pie would be the perfect dessert to top off our dinner. (Kevin, Krista, Addison & Ansley- we so enjoyed your visit!! What a treat.) My mom typically makes this entirely with blueberries, strawberries or blackberries, but since the berries at the market were extra beautiful, I decided to make my pie with all three. I called my mom for the recipe and said a few prayers while making it, hoping for the perfect pie!
You cannot beat this fresh berry pie in the Summer. Fresh berries, piled high, sit inside of a cookie type crush that is light, flakey and slightly sweet. A quick glaze cooks on the stove and is then poured on top of the pie that when left to sit in the fridge for a few hours, makes a picture perfect dessert. I served my pie with vanilla bean ice cream with a drizzle of Tri Cicolotto (triple chocolate) Balsamic Vinegar.
Fresh Berry Pie
recipe from My Mom :)
Preheat oven to 450 degrees.
1/2 cup canola oil
2 Tbsp. milk
1.5 cups flour
1.5 Tbsp. sugar
1 tsp. salt
Mix flour, sugar and salt together in a small mixing bowl. Set aside. In a medium mixing bowl, whisk together canola oil and milk. Slowly add the flour mixture to the oil & milk mixture. Mix until it becomes thick and dough like, then transfer to a 9" pie dish. Starting from the center of the dish, spread the crust until it is covering the entire dish. Bake for 7-10 minutes, or until crust starts to brown. Let cool.
1 pint fresh blueberries
1 pint fresh blackberries
1 Qt. fresh strawberries, sliced
3 Tbsp. corn starch
3.5 Tbsp. Mixed Berry Jello
1 cup sugar
1 and 1/4 cups water
Wash and dry berries, then place inside crust.
Combine starch, Jello and sugar, then set aside. In a small saucepan, bring water to a boil. Slowly add Jello mixture, stirring constantly. Return to a boil and keep it there for 1 minute. Remove from heat and cool.
Drizzle topping over berries and refrigerate for 4-5 hours before serving.'