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Fresh berry pie … now that spells summertime no matter what part of the country you live in. Just about everywhere you can get fresh berries at this time of the year. While the grocery stores all have some type of berries I suggest that if you have a farmers market where you live that is the best place to look for the freshest berries. Strawberries have been wonderful this year and shortly we should be seeing some blueberries and fresh blackberries at the farmers market.
This pie recipe works for most types of berries or peaches. In a pinch I start with a box of Pillsbury Pie Crust. It really is good, fast, and easy. I still have some peaches in the freezer from last season and I am going to thaw 1 cup of those and use for the mashed fruit. I have found that I can use this peach mash over fresh strawberries, blueberries, blackberries or peaches. This recipe is another hand-me-down from our neighbors Gaye and David. The recipe originally came from David’s Aunt Mildred — and I thank both of them for sharing!
I was going to post a picture of the fresh berry pie, but I have this beautiful picture of David and Gaye when they were in our home at Christmas. They are lovely people, inside and out. (The berry pie picture is posted on my home page)
Aunt Mildred’s Berry Pie Recipe
This recipe works for many types of berries and fruits such as: strawberries, blackberries, blueberries, or peaches.
- 1 cup fresh berries or fruit, mashed
- ½ cup water
- 1 cup sugar
- 3 Tablespoons corn starch
- Enough fresh sliced berries or fruit to fill pie shell (about 2 or 3 cups)
1. Bake piecrust and cool.
2. Fill pie crust level with clean ripe berries or sliced fruit.
3. Mix 3 Tablespoons corn starch in a bowl with 1/4 cup of cold water.
4. In a pot mix 1 cup of fresh berries/fruit with 1/4 cup of water and 1 cup of sugar.
5. Mash the pot of berries/fruit while bringing contents to a boil.
6. Boil for 5 minutes at a rumble (full rolling boil) stirring constantly.
7. Dump corn starch mixture from step 3 into pot of boiling berries/fruit all at once and stir until thickened (about 2 minutes).
8. Pour hot berry/fruit mixture over berries/fruit in baked piecrust.
9. Allow to cool/refrigerate for a few hours then enjoy. Serve with a dollop of whipped cream!
1. You can vary the amount of sugar depending on the sweetness of the fruit and to taste.
2. Sliced strawberries in the pie crust will give off juice and cause the pie not to set up so do not cut the strawberries into small pieces only in half.
3. You may want to stir the raw fruit from the piecrust into the pot of hot fruit right before dumping into the piecrust to fully coat the raw fruit and soften any unripe fruit. – This is my preferred way because all the fruit gets coated.
4. You may use 1 cup frozen fruit to make the mash. Just thaw and follow the recipe.
One of David’s favorite Bible verses:
“So that we may boldly say, ‘The Lord is my helper, and I
will not fear what man shall do unto me.’”