heart-stopping berry pie

I'm clearly on a pie kick.  But, aren't you glad?

Glorious.  So much more glorious than my late salad kick. This pie has berries covered. Blueberries, raspberries, strawberries, blackberries, so many berries. This bunch of berries brings sweet and tart to the table, creating a fresh, saucy pie filling oozing in a buttery (gluten-free!) pie crust. 

Oh laudy. Pair a slice with cup o coffee or a scoop of vanilla ice cream and you've got yourself one heart-stopping result for your valentine.  Go ahead, make his heart skip a beat... 

Heart-Stoping Berry Pie

Click here for a printable recipe! 

2 prepared pie crusts (I doubled my Simple GF Pie Crust)
4 cups frozen mixed berries 
1/3 cup cornstarch
1 cup organic sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 egg white
2 tablespoons warm water

Prep Time: 20 minutes
Bake Time: 35 minutes


1. Mix berries, cornstarch, sugar, lemon juice, and vanilla in a large bowl. Set aside. 

2. Roll out pie crusts.  Place one in a 9-inch pie dish. Slice the other into 6-8 wide strips. 

3. The filling should have thickened a tad.  Place filling in pie crust.  Carefully, weave the strips into a lattice crust. (If you are using the GF crust, have warm water a hand to smooth the crust if it breaks while you are weaving.) Use a fork to seal the edges unless you are Snow White, then let your little birds take care of those edges. Using a sharp knife, trim the edges of the crust.  

4. Using a small heart shaped cookie cutter, cut tiny hearts out and scatter them over the lattice. Mix egg white and warm water.  Brush pie crust with the egg mixture.  Bake at 350° F for 35-40 minutes or until crust is golden brown.