Berry Pie Filling:
- 4-5 cups of strawberries and blueberries (frozen or fresh)
- 1/2 cup of sugar
- 3 tablespoons of cornstarch
- 2 tablespoons of maple syrup
- 4 tablespoons of water
- 1 teaspoon of lemon juice
*(For pie crusts, I always use this recipe. It works wonders, no reason to create my own!)
Take 1 1/2 cup of the mixed berries (try and get close to an even amount of each kind) and place in a food processor or blender to create a puree. Whisk the sugar and cornstarch over the stove-top then add the puree to the mixture. Continue to whisk over medium heat, then add the water and maple syrup while bringing it all to a boil. When the mixture seems to be thickened, take off the stove-top and add the lemon juice. Let it cool, then pour on the pie crust. Place the rest of the berries on top of the sauce and refrigerate for at least four hours.
I was craving a chilled sweet when I decided to whip up this pie, and had strawberries and blueberries that needed to be put to use. These two berries together are one of my favorite summer combination. Baking pies from scratch can take up most of an afternoon, but creating "chilled" pies are the simplest (and the best for summer seasons) alternative. It is so effortless to create your own pie sauces, you can completely taste the difference. I ate the last pie of this pie today with my iced coffee, and this is why summer pies are the best of pies.