Printable Recipe: Mixed Berry Easter Pie Recipe

Mixed Berry Easter Pie Recipe

This simple dessert for Easter tastes anything but. If you use pre-made pie crusts, it comes together in about 15-20 minutes (not counting cook time), but tastes like you picked the berries yourself and slaved all day in the kitchen. As far as berry pies go, this is divine!

I generally make this a simple double-crust pie, but you can also do a lattice if you like (though that can be a bit of work and makes this a less simple dessert for Easter). If you really want to make this easy dessert look festive for Easter, you can use Easter-shaped cookie cutters to cut out pie-crust shapes and attach them to the top of your pie. Easy, cute, and quick.

One pie serves about 8. Or 6 bigger eaters. Be sure to let it cool completely before eating, or it'll slice up a bit runny.

Ingredients:
2 pre-made pie crusts
1 C. granulated sugar
pinch salt
5 tbsp. cornstarch
1/2 tsp. cinnamon
4 C. mixed berries (blueberries, strawberries, raspberries, blackberries)
1/2 C. Chambord or other raspberry liqueur (or sub water, if desired)
2 tbsp. fresh lemon juice
2 tbsp. butter, cold, chopped
1-2 tbsp. milk
2 tbsp. sugar mixed with 1/2 tsp. cinnamon, for topping (optional)

Instructions: 1. If your berries are frozen, let them thaw. Preheat the oven to 350 degrees F.

2. In a large saucepan, stir together the sugar, cornstarch, cinnamon, and a pinch of salt. Stir in your berries, liqueur, and lemon. Bring just to a boil, simmer until thickened (this should be pretty quick).

3. Pour into your prepared pie shell. Sprinkle butter over. Top with second crust. Cut slits in your crust to let steam escape.

4. Brush crust with milk and sprinkle with cinnamon/sugar mixture if desired.

5. Bake about 45 minutes, until crust is browned.