Mixed Berry Pie

This mixed berry pie uses a basic (honestly the best) pie crust from chef Carla Lalli Music. You can follow the filling pictured here or mix up your own.

Make two batches of Carla’s pie crust, wrap each disc in plasti and chill in the fridge for an hour or more. While your pie dough chills out go ahead and make your pie filling.

Mixed Berry Pie Filling - Mix three cups of frozen + thawed mixed berries with 2 tbs granulated sugar, 1 tbs cornstarch, and 1 tbs lemon juice in a mixing bowl. Allow the berries to macerate while the pie dough is chilling. Strain off any excess liquid prior to filling pie crust.

Once the dough has chilled, roll each disc out on a lightly floured surface to 1/4 inch thick rounds. Line the base of your pie dish with the first round, then add in your filling (straining off excess liquid). Slice other round into strips of varied widths. Build your lattice top on your mixed berries in the pie dish and pinch or fork crimp the edges. Mix one egg + 1 tbs milk, egg wash crust and sprinkle with sparkle sugar. Bake at 400F for 35-45 min. If edges begin to brown - wrap them lightly with aluminum foil. Let pie cool at least 20 min before slicing and serving - enjoy!