Recipes

Fangboner Farms Mixed Berry Pie

Fangboner Farms Mixed Berry Pie

This pie is fabulous in summer with fresh berries. You can also use frozen but if you do, toss them with about ¼ cup cornstarch to absorb the water when they thaw. And remember it's fruit - so it's healthy - eat up!
  • 1 refrigerated pie crust for top and bottom – unless you make your own
Filling
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon Fangboner Farms Mint
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
Directions
  1. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, cinnamon and mint until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  2. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture
  3. Place berry mixture in pie crust. Top with second crust, flute the edges. I like to sprinkle a little sugar on top. Bake 10 minutes.
  4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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