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Author Notes: After a day spent foraging and gobbling berries in the woods, the last thing I want to do is spend a lot of time cooking, so I opt to make this incredibly simple pie with pre-made pie crust -- but you can use your favorite crust recipe. The pie is all berry, to let the pure flavor of the wild shine through, with just a bit of zing from lemon and cassis. This recipe is also quite adaptable in terms of how much of each type of berry to use -- so if I end up eating most of the blueberries on the trail, I can just add in more wineberries, and so on. —tama matsuoka wong
Makes one double-crust, 9-inch pie
- 1 recipe pie crust (for a double-crust pie), or store-bought
- 5 cups mixed wild berries (I used 2 cups wineberries, 2 cups blueberries, and 1 cup mulberries)
- 1/2 cup sugar
- 1/4 cup cassis
- 1/2 lemon, juiced
- 1 lemon zest
- 1/3 cup flour
- 3 tablespoons fruit jam, or enough to spread on the pie crust (I used wineberry-blueberry jam from last year)
- 1 egg yolk, optional
- Raw sugar (optional)
- Preheat the oven to 450° F.
- In a large bowl, mix the berries, sugar, cassis, lemon zest, lemon juice, and flour until just combined.
- Press the bottom crust into your pie plate, then spread the fruit jam in an even layer over the base of the pie crust. Scoop in the berry mixture.
- Cut the top pie crust into 3/4-inch strips and place them on top of the fruit in a lattice pattern. Attach the end of each strip to the edges of the bottom crust by pinching and crimping.
- Brush the top crust with beaten egg yolk and sprinkle with a dusting of raw sugar. Place the pie on a sheet to catch any bubbling overflow of fruit.
- Bake in the middle rack of the oven for 10 minutes.
- Lower the oven temperature to 350° F.
- Bake for 35 to 40 minutes, or until the fruit is bubbling and the crust has lightly browned.
- This recipe is a Community Pick!
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Put cake on a pedestal.