Double-Crust Jumble Berry Pie

Double-Crust Jumble Berry Pie
Photo by Scott Phillips

Ingredients

  • 1 recipe Butter Pie Crust
  • 2 Tbs. cornstarch
  • 1 Tbs. unsalted butter, cut into small pieces
  • 2 Tbs. quick-cooking tapioca
  • 6 cups washed and well-dried mix of blackberries, blueberries, raspberries, and quartered strawberries
  • ¼ tsp. salt
  • 1 cup sugar

In a large bowl, mix together the sugar, cornstarch, tapioca, and salt. Add the berries and toss with your hands until the berries are evenly coated. Roll out the pie dough according to the directions in the Butter Pie Crust recipe. Pile the berries into the dough-lined pie pan, sprinkling any r...

View full recipe at Fine Cooking

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