YIELD: 10 SERVINGS
Blackberry, blueberry, raspberry … any type of berry can be used in this pie and it will still be delicious. My favorite is a solid tie between blackberry and blueberry.
Directions
Preheat oven to 425 °F.
Prepare the crust according to recipe directions and roll out half of the crust in between two sheets of parchment to ¼ inch thick, while keeping the other half chilled.
Place one half of the crust into a deep-dish pie pan and shape to fit the pie pan.
In a medium bowl, toss together the brown sugar, sugar, cornstarch, and salt until well mixed.
Add in the vanilla extract and berries and gently stir until the berries are completed covered.
Place berries into the piecrust and dot evenly with margarine.
Roll out the other half of pie crust in between two sheets of parchment until about ¼ inch thick.
Work fast!
Have a pizza cutter handy and slice 1 × 9- inch strips of pie crust.
Use your hands to gently peel up the tip of the strip and drape on top of the blueberries to form a crosshatch pattern until the pie is covered to your liking.
You can also use a cookie cutter to cut out shapes to top the pie.
Bake for 40 minutes, or until the piecrust is deep golden brown, but not burned.
Serve hot à la mode or room temperature.
Store in an airtight container for up to 2 days.
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Ingredients
1 recipe Flaky Classic Piecrust
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 teaspoon vanilla extract
4 cups blackberries, blueberries, or raspberries
1 tablespoon non-dairy margarine
