Fresh Berry Pie

From the 1975 edition of "Joy of Cooking"
Printable recipe

Tips from "Joy of Cooking"

  • A 9-inch fruit or berry pie needs about 4 cups of fresh fruit or 3 cups of cooked fruit.
  • Each type of fruit requires its own quota of sweetening. For example, 4 cups of gooseberries need about 1 3/4 cups of sugar, while blueberries may need no more than 1/2 cup plus lemon juice to heighten the flavor.
  • Acidic fruits should be thickened with tapioca starch, cornstarch or arrowroot starch because the acidity of the fruit may neutralize the thickening power of the flour.

Instructions:

  1. Prepare enough dough for two pie crusts that will make up the bottom and top of the pie:
  2. Line a 9-inch pie pan with 1 pie dough.
  3. Prepare by picking over and hulling:
    • 4 cups fresh berries
  4. Combine:
    • 2/3 to 1 cup or more sugar
    • 1/4 cup all-purpose flour
    • 1 1/2 tablespoons lemon juice or 1/2 teaspoon cinnamon
  5. If the fruit is very juicy and ripe, add:
    • 2 teaspoons quick-cooking tapioca
  6. Sprinkle the flour mixture over the berries and stir gently until well blended. Let stand for 15 minutes. Preheat oven to 450°F (230°C).
  7. Turn the fruit into the pie shell. Dot with:
    • 1 to 2 tablespoons butter  
  8. Cover the pie with a well-pricked top or with a lattice. Bake the pie at 450°F (230°C) for 10 minutes. Reduce the heat to 350°F (175°C) and bake 35 to 40 minutes or until golden brown.