Classic Berry Pie

This berry pie is certainly one of a kind. It has been perfected year after year by my stepmom, and I can tell you right now, it is perfect. It's so quick and fairly cheap, but does require a bit of practice.

Luckily, you can use just about any type of berry or berry mixture with this recipe, as long as you keep the crust the same. I have probably made this recipe and lemon bars the most of any dessert, and can tell you with certainty that this pie is like no other. The crust is flakey and the filling is sweet with a little bit of tang. Oh, and ice cream is a MUST. Be sure to pick up some vanilla ice cream, because a slice of this pie heated up with the cold ice cream on top is ~to die for~!!

Make the Crust

Mix 1 cup of the flour, the oil, milk, and salt with your hands. Place crust on parchment paper, and place another piece of parchment paper on top. Roll out the dough into a circle the size of your pan. Flatten in the bottom of the pie pan. Poke the crust with a fork about 5 times. Make another crust using the same instructions, and set aside. This will be for the top of the pie.

Make the Filling

Mix the Very Cherry Blend, sugar (a little more than 1/3 cup), 1/2 cup flour (a little less), lemon juice, and corn starch. The berry blend will have to be defrosted, or you can use fresh berries. Another yummy fruit filling is Trader Joe's mixed berry blend.

Pour the filling onto the crust. Place the top crust over the filling. Use your fingers to pinch the bottom and top crusts together. Brush the top crust with milk and sprinkle with sugar if desired. The milk will allow the crust to brown.

Bake at 425 degrees for 15 minutes. Then, turn down the temperature to 325 degrees for 20 minutes.