This is one of my absolute favorite pies to make. My mouth is watering just writing this recipe!
Tools you'll need:
All as listed for the Cinnamon Snail Pie Crust recipe on this blog.
1 Gallon ziploc bag
Cookie Sheet
Oven pre-heated to 425 degrees
Ingredients:
~6 - 8 cups of frozen berries (I like blackberry, but you could do a medley of blackberry, raspberry, and blueberry... or just pick one!)
3 Pats of unsalted butter (1 pat is about 1 tbs)
~ 1 - 2 Tbs lemon juice
~3/4 - 1 Cup sugar
~1 - 2 tsp cinnamon
~2 - 3 Tbs flour
Instructions:
Place all ingredients except butter in the ziploc bag, seal, and shake around to completely coat the berries in the other ingredients. Dump into the pie pan that has the crust already in the bottom. Place three pats of butter on the top. Cover the berries with the top crust, roll the edges under and shape the edges. If you have a large amount of overhang of the crusts, use a butter knife to cut around the edges so you only have about 1" of over hang to roll under. Paint the top with either melted butter or milk and sprinkle with sugar.
Place the pie on the cookie sheet and place on the middle rack of the oven. Bake for 15 minutes at 425. Then lower the temperature to 375 and bake for another 45 minutes to an hour. The crust will be golden brown and the filling will be bubbling under the crust. If for some reason the crust edges seem to be browning too much before the pie is done, you can wrap the crust edges in aluminum foil and finish baking. Mangia!
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