A lovely summer berry pie filled with raspberries, blackberries, and blueberries.
“Baby don’t you cry, gonna make a pie
Gonna make a pie with a heart in the middle
Baby don’t be blue, gonna make for you
Gonna make a pie with a heart in the middle
Gonna be a pie from heaven above
Gonna be filled with strawberry love
Baby don’t you cry, gonna make a pie
Hold you forever in the middle of my heart.”
Do you know this song? It’s from the movie Waitress by Adrienne Shelly. It’s one of my favorite films, partly because it’s such a sweet story, but also because of the pies. Oh, the pies. They’re beautiful, and inspiring. Every time I watch it, I find it hard to resist the urge to bake a pie.
I was feeling under the weather one evening last week and popped Waitress into the DVD player. It made me feel better. Then a few days later I came across the most beautiful local berries at the farmers market. It was a sign, a pie was in my future.
Pies are special, they are a labor of love. The dough must be prepared and chilled, then rolled out thin by hand, which I love. Rolling out pie crust is fulfilling and therapeutic. It can be tricky getting it just right and into the pie dish— one day soon I’ll show you the method I’ve perfected over the years— but once I’ve filled the pie with fresh fruit, and sealed the top crust I’m filled with satisfaction and contentment.
And then when I pull the golden pie from the oven, with juices bubbling through the cracks, and fragrant steam flowing out into the kitchen, I’m filled with a huge sense of pride. Pride that I’ve created something so rustically beautiful and certainly delicious.
Waiting for the pie to cool and the juices to mellow and thicken is the hardest part. But the reward is well worth it. A slice of pie, with a dollop of vanilla whipped cream… perfect.
I love the mixture of raspberries, blueberries, and blackberries in this pie, especially with the buttermilk crust (which I’ve lovingly borrowed from Joy the Baker). This pie crust is my absolutely favorite. It’s flaky, but holds up to slicing and serving without falling apart. And the slight tang pairs beautifully with the fruit.
Go ahead and bake a pie, I urge you to. Then slice it and share it with friends.
“Gonna bake a pie
And hold you forever in the middle of my heart.”
You may enjoy these other seasonal fruit pies:
Summer Berry Pie
Buttermilk Pie Crust:
- 1 cup unsalted butter, cold and cut into one inch pieces
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup buttermilk, well-shaken
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon instant tapioca
- Pinch of salt
- 1 cup raspberries
- 2 cups blueberries
- 1 cup blackberries
- 1 egg, lightly beaten
- 2 tablespoons sanding sugar
To make the buttermilk pie crust:
- In a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter. Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed. When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
- Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add a more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side. Dump the contents back onto your floured surface and form into two equally sized disks. Wrap in plastic wrap and chill in the fridge for one hour or overnight.
To prepare the filling and assemble the pie:
- Preheat oven to 450 degrees F. Line a sheet pan with parchment paper (this will catch any juices that spill over as the pie bakes).
- When ready to make the pie, unwrap one of the chilled disks of dough and roll out to about 1/8 inch thick on a well-floured surface. Transfer to a pie dish, trim the crust to about 1/2 overhang and chill for 10 minutes. Meanwhile, roll out the second disk.
- In a bowl, combine the sugar, cornstarch, instant tapioca, and salt. Add the berries and toss gently until covered. Pour into the prepared pie crust. Cover with the second crust and pinch the edges together into a fluted pattern. Brush with the beaten egg and sprinkle with the sanding sugar. Cut 3 vents in the center of the crust to allow steam to escape.
- Place pie on the prepared baking sheet and bake at 450 for 10 minutes. Reduce oven temperature to 375 degrees F and bake for an additional 30-40 minutes, or until crust is golden brown and juices are bubbly.
- Cool 3 hours before serving. Will keep in the refrigerator for several days.