Nothing screams July in Michigan quite like a wild berry pie.
I get asked the question often, "How do your girls entertain themselves while you work in the garden all day?" One of my responses is that they enjoy picking berries from our garden. Apart from growing strawberries and raspberries, we are blessed with a field of wild berries along with a few mulberry trees on our property. Rest assured, their hands, faces and clothing are good and stained by the end of picking!
While I was out gardening this week, my two girls brought me a quart full of mixed berries they had spent the afternoon gathering. I'm quite positive more berries were stuffed in their mouths than in the container over the course of their picking but it kept them entertained (and full!). The quart contained mulberries, black raspberries, strawberries and their absolute favorite; goldenberries. I'm not convinced the goldenberries taste any different from the black raspberries but the way our girls cherish those berries, you'd think they were the best thing on Earth.
Once they had their fill of fruit, my oldest suggested making a pie with the rest. After finishing up the last bit of garden work for the day, I scoured the internet in search of a berry pie recipe. I settled on a simple one with few ingredients. After all, the simple recipes always seem to be classics.
Heat oven to 400°F. Place 1 pie crust into 9-inch pie plate. Wash berries and cut strawberries, if desired. To make filling, mix berries, sugar, cornstarch and lemon juice together in a medium bowl. Pour into pie crust and place the second pie crust on top. Pinch the two pie seams together and cut slits on the top. Sprinkle with sugar, if desired.
Bake 45 to 55 minutes or until crust is golden brown. Cool before serving.
*You may experiment with other berries! The above is what I had on hand.
Recipe adapted from Pillsbury.