This is one of my favorite pie’s to make. The house smells amazing and it goes perfectly with ice cream.
3 cups of cut and hulled strawberries
1 cup of Blackberries
1 cup of Raspberries
3 Tablespoons sugar
1 Tablespoon Vanilla
Start off by preheating your oven to 350. Put your pie crust into your pie plate and flatten against the bottom and the edges. Bake just the bottom of your pie for 10 minutes or until it just starts to turn brown. This will ensure (every time) that your pie bottom will not be soggy.
The strawberries take the longest to break down so you want to cook those first. Add your strawberries, sugar and vanilla into a large pot. Cook until they start to breakdown , roughly 5 minutes, then add in the other berries. I normally cook them until the blackberries are mostly broken down but you can cook them to your liking. They are on the stove for 15 or 20 minutes before they are how I like them. Give them a taste and make sure that you don’t want to add more sugar or vanilla. **
Add your strawberries into your pie plate carefully. If there is too much liquid you may need to spoon some out. Too much liquid on the bottom means that it won’t set properly.
Add the top pastry and cut out a few vent holes. Sprinkle sugar over the top and stick it in the oven.
Bake for 15 minutes, or until the top is golden brown. Remember that you berries have been cooked so you really need to just bake the top pastry.
Once baked let it sit for at least 2 hours before cutting it. Preferably put it in the fridge for a few hours so it sets.
**if you feel your berry mixture needs to thicken add a little cornstarch. I normally don’t like to because I feel it changes the taste of the berries.