Artemis's Berry Pie Recipe

This is a recipe put together by my father from several sources, that I have further modified based on my testing. It is designed for fresh or frozen "wild" (low-bush) blueberries (I like Wyman's brand frozen berries), but I have tried it with fresh mulberries and it worked fine, though it needed some tweaks. Makes one 9-inch pie.

Oven Preheat 400°F

Filling

Ingredients

• 5 cups berries
• 3 Tbsp flour
• 1/2 cup sugar (this is tailored to blueberries. You will want more for less-sweet berries like mulberries)
• 1/2 tsp lemon juice
• (optional) about 1/8 cup cornstarch (can provide extra firmness)

Instructions

1. Thaw and pad dry berries with a paper towel, if they are frozen
2. mix the filling ingredients.
3. set aside

Crust

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup butter (can be substituted fully or partially with vegetable oil, will result in a less flaky crust)
• about 1/3 cup water

Instructions

1. Mix the flour and salt
2. Cut in the butter (and/or mix in oil)
3. Add water until it forms a ball that is not too sticky

Assembling and Baking the Pie

1. Split the ball of dough 60:40 into two balls, put the small ball aside
2. On a floured surface, roll out the large ball into a circle large enough to cover the bottom and sides of the pie pan
3. Carefully transfer the circle of crust into the pie pan (wrap it carefully around the rolling pin and lift it, then unroll it over the pan)
4. Add the filling
5. Roll out the smaller ball and cut it into inch to inch-and-a-half wide strips
6. Weave dough strips across the top of the pie, with 2-3 inch gaps between them, crimping where they meet the bottom crust
7. Bake at 400°F for 30-35 minutes or until the crust is golden brown
8. Let cool. If using a setting-agent like cornstarch, you may be able to get away with serving it while still a little warm. Otherwise, let it sit in the fridge overnight to set before serving or you will end up with a soupy mess