Vacation baking can be difficult. You’re in a new place. Your kitchen lacks all of your favorite gadgets. You maybe kinda definitely would rather be lying out in the sun. All of these things are magnified when it’s spring break and you’ve dedicated the week to devouring as many books that don’t talk about the law as possible.
However, there was a competing force: tomorrow is Pi Day. And, since pie is not actually my favorite thing to make, I appreciate the extra motivation to add a new pie to my repertoire. So I felt like I really couldn’t just rely on one of my backup recipes (Flan is coming, I promise), and set out to make a pie.
Fortunately, I had the help of the wonderful Alisa and Laura, who are down in Florida with me for the week. We compromised and decided to vacation bake – using a recipe with just a few ingredients, a pre-made pie dough, and a disposable pie tin. This also served to maximize sun time – a huge priority.
First, whisk together the cornstarch, sugar, water, cinnamon, and salt in a large saucepan over medium-high heat until smooth. Then, add the blueberries and continue to stir over high heat, until it begins to boil. Allow to boil while stirring for 2 minutes. Sauce will thicken. Set aside to cool slightly. Once it has cooled a bit, add the lemon juice and fold in the other berries. Featured below: Laura and Alisa juicing lemons. Press the pie dough into a pie tin. Pour in the berry mixture.Cut the second dough into strips and weave a lattice pattern. I’d describe how, but it’s kind of a give-a-man-a-fish situation. You’ve got to figure it out on your own.If you’re feeling particularly excited about Pi Day, you can always decorate accordingly.Bake at 400°F for 10 minutes.Turn the oven down to 350°F and bake for an additional 45 minutes until filling is bubbling and the top is golden.Our Pi symbol got a little separated, but I like to think that adds character.I’d recommend letting it cool for a bit if you want the pie to come out in slices. Ours was a bit more of a pie pile. But at least it was warm. Which made it an especially good vehicle for vanilla ice cream.And that’s it! Super easy! Here’s Laura and Alisa giving it a taste test.Cover and store in the fridge if you aren’t going to finish it in one sitting. We wanted to save some for Pi day itself, obviously.
Mixed Berry Pie
- Pre-made pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/3 cup water
- dash salt
- 1/2 teaspoon cinnamon
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 cup strawberries, sliced
- juice of 1 lemon
- Press the pie dough into the bottom and sides of a 9 inch pie pan.
- In a large saucepan, whisk together the sugar, cornstarch, water, salt, and cinnamon until smooth over medium high heat.
- Turn heat up to high and add the blueberries, bringing mixture to a boil while stirring constantly.
- Boil for 2 minutes until sauce thickens and remove from heat to cool slightly.
- Fold in the strawberries, raspberries, blackberries, and lemon juice.
- Pour mixture into the pie crust.
- With the remaining pie crust, cut strips and create a lattice pattern on top.
- Bake at 400°F for 10 minutes and then reduce heat to 350°F for 45 minutes.
- Remove from oven to cool when filling is bubbling and top is golden.