Strawberries in the fields, raspberries in the yard, blueberries in the garden, blackberries along the road, cherries on the trees…

 

It’s pie time.  Last week, I shared with you my no-fail gluten-free pie crust.  This week, let’s talk pie.  When it comes to summer pie, there is really one basic recipe that I follow.  It’s pretty simple:

 

Pie dough for 2 GF pie crusts

lard or butter for greasing pie dish

3/4 – 1 cup granulated sugar

1 1/2-2 tsp ground cinnamon

3-4 cups fresh or frozen berries

1/4 cup instant tapioca

1 Tbs butter, cut into small pieces

 

 

 

Preheat oven to 350 degrees.

To start, remove the pie dough from the refrigerator and allow it to warm on the counter for about 20-30 minutes.  Meanwhile, use lard or butter to grease your 8 or 9 in ch pie dish.  In a small bowl, mix together the sugar and cinnamon.  Set aside.

Roll out half the pie dough and turn it into the pie dish.  Add the berries.  Sprinkle the tapioca over the berries, then pour over all but about 2 TBS of the cinnamon-sugar mix.  Dot the surface of the sugared berries with half the butter.  Roll out the second pie crust, lay it on top and crimp the edges.  Pierce the crust several times to allow steam to escape, dot with the remaining butter, then top with the remaining cinnamon and sugar.

Bake for about 45 minutes, or until the filling is bubbly.   Allow pie to cool to room temperature before serving.