It’s kind of funny because I have never really been a fruit-pie kinda girl. Fruit pies remind me of grandparents, for some strange, unknown and totally ridiculous reason. My pie of choice has always been something of the cream pie variation. But lately, I’ve been craving berry pies (like my grandmother used to make). Maybe it’s my age. Maybe the 40’s are the time in your life where you start leaning more towards “grandma-ism” and less like that college kid you used to be. Geez, I hope not. And I’m totally kidding. I’m still a college kid at heart. I mean… I listen to AC/DC and Maroon 5! I actually do love a good pie. And by “good pie,” I mean GOOD. A worth-the-calories kind of pie! This Raspberry Blueberry pie recipe is that sort of pie.
This is a so-simple recipe. If you’re not into making pie crust (and by the way, I totally understand if you’re not because I’ve never been awesome at making them myself), you can use store-bought. HOWEVER, I do need to tell you that Ree Drummond’s recipe for Perfect Pie Crust is super simple to make, and it turns out the most delicious, flaky crust. That’s the recipe I used here.
Have I mentioned how easy this pie is to put together? It’s a pie recipe for everyone above… pie-challenged people too! Fresh, beautiful summer berries are tossed with sugar and cornstarch. That’s all they need.
Then those coated berries and their juices are scraped into a pie crust.
If you want to make a lattice crust, that’s cool with me. But if you’re not into it, you can just place a second pie crust on top and poke some slits in the top to let steam escape while baking.
And there’s the baked pie. Fruit pie is meant to be messy and gooey and juicy and perfect. It’s even more delicious if you serve it a little warm with a scoop of really good vanilla ice cream too. My grandma would have been proud of this middle-aged fruit pie I made. I’m certain of that.
