by Meri Lippard
Cretinon’s of Duxbury seemed like the perfect spot to pick up some fabulous berries for my summer buckle-berry pie. After my purchase of blueberries, blackberries, strawberries and raspberries I went home with a mission.
I grew into my locavore self at a young age: I’ve been making this pie at least twice a year since adolescence. I grew up making this pie for holidays, for birthday parties and sometimes I made this pie when I just felt like making a pie. Of course I make other desserts, but this recipe is particularly special to me. This time, I had the help of close friends, who gladly helped wash the fruit and measure all the ingredients. I have, quite possibly, started a new tradition, sharing what I know best about pies with fellow foodies.
Best served warm with a scoop of vanilla ice cream, this pie is both sweet and tart and, of course, all those good things inherent in a nice slice of pie.
Share your traditions with others; Eat, cook and bring out your inner locavore.
Adapted over the years from William-Sonoma’s Kid’s Baking
8 cups fresh berries (blue, rasp, black and strawberries)
1/4 cup corn starch
1/2 tsp salt
3/4 cup sugar
Pie crust (store-bought, or your own)
Egg wash (1 egg + 1T water whisked together)
Combine fruit with sugar, corn starch, salt and spices. Line the pie dish with a sheet of pie crust, fill the crust with the fruit filling. Cut other piece of dough into strips and make a basket weave with the strips, pinching the edges so the dough doesn’t hang over the sides of the dish. Brush with an egg wash and sprinkle sugar on top. Bake at 400 (F) for 50 minutes, or until the crust is golden brown.
Best served warm with vanilla ice cream.