Strawberry-Raspberry Pie

Up until I was in my 20’s, my feelings towards pie could be best described as contempt… No frosting, no sprinkles, no colourful eye candy! And you call yourself a dessert! Ha!… I was a cake girl through and through… I don’t know what changed. Perhaps it’s a coming of age thing, or maybe I came to appreciate the skill after trying my own hand at it. Whatever it was, I finally made peace with pie.

 

Strawberry Raspberry Pie - The Misfit Baker

 

These days, pie makes me nostalgic for simpler days, days beyond my memory. A time of country fairs, hay rides, and barn dances. A time before cable, and computers, and cell phones. A time when a family came together at mealtime. A time when we knew our neighbours, chatted over fences while hanging our laundry to dry, and welcomed new families with homemade pie… It’s strange to miss something you never knew, but these are the things I think about… reminisce about, as I roll my dough and flute my edges.

 

Strawberry Raspberry Pie - The Misfit Baker

 

 

Strawberry-Raspberry Pie

4 cups Fresh Strawberries, hulled and quartered

2 cups Fresh Raspberries

1 cup Sugar

3 tbsp Potato Starch

1/2 tsp Vanilla Extract

1/8 tsp Salt

Pie Crust (enough for a double crust pie)

 

Toss the raspberries and quartered strawberries together. Add the sugar, starch, vanilla, and salt. Gently toss until mixed. Let sit for 30 – 60 minutes (stirring once or twice) to allow the juices to come out of the berries.

Drain the berry juice mixture into a pot, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour mixture back into the berries and gently stir to coat.

Spoon the berry filling into a dough lined pan, and cover with a second rolled out dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape… Instead of cutting slits, I cut heart shaped holes using a small cookie cutter.

Place in a preheated 350°F oven, and bake for 50 – 60 minutes, until filling is bubbly.

Let pie cool on a wire rack for at least 1 hour before serving (to allow the filling to set).

 

 

25 thoughts on “Strawberry-Raspberry Pie

  1. I totally agree – I’ve only just come round to pies (still sometimes unconvinced!), but I reckon this one is a winner… and so pretty with those little cut out hearts – definitely a tart worthy of the Queen of Hearts! :-)

    • “Unconvinced”, I like that :-)… I thought that the heart shapes added a little more visual appeal, plain fruit (or berry) pies can look so bland. At least they can to me.

  2. I am going to try this soon! I just found a good pie crust recipe, so I will use that, but this rasberry and strawberry combo sounds yummy!

    • Me too, I could eat a whole pie myself if it’s a good one. Too bad there’s so many lackluster pies out there (usually from grocery store bakeries). A waxy crust is such a deal breaker.

  3. I have to admit that I’ve never baked a fruit pie in my life. If I’m going to make a dessert, I usually go for something chocolate. This pie looks really good, however. I might have to break out of my chocolate rut and try this. Celeste :)

    • Thanks!… Chocolate is usually my #1 choice too, but I also like to shake things up and keep people on their toes :-)

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