Oh, my! The aroma knocked my socks off. These are the fresh berries many of us have access to during the summer, so enjoy the bounty. Use any combination of fresh berries you like that adds up to 5 cups. If you want to use frozen berries, see notes below.

Oh, my! June Pie (Triple Berry)

Prep Time: 20 minutes plus making the pastry dough
Baking Time: 50-60 minutes
Serves: 7
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Ingredients

Pastry for 9” deep dish pie pan, chilled

2 c. fresh blueberries

2 c. fresh raspberries

1 c. fresh blackberries

(or any combination of berries adding to 5 cups)

7/8 c. sugar

4 t. cornstarch

1 T. lemon juice

¼ c. orange juice

2 T. butter, cut into small pieces

1 T. sparkling sugar (optional)

Optional glaze: 1 T. milk or ½ and ½

Optional: lightly sweetened whipped cream for serving

Directions

Preheat oven to 400°.
Roll out and place the bottom pastry in the deep dish pan, trimming the overhang to ¾”. Set back in the refrigerator to keep cold.
Wash and dry completely the berries, picking off any stems. Put in large bowl.
In a small bowl, blend together the sugar and cornstarch, then stir in the lemon and orange juices to blend. Pour over berries and mix gently.
Roll out and cut strips for a lattice top. You can always do a regular top crust instead of a lattice!
Spoon the berries into the bottom crust and dot with butter.
Create a top crust with a lattice design, folding the bottom crust inward over the trimmed lattice strips to create the edge.
If using a glaze, gently brush milk on the crust and sprinkle with optional sugar.
Bake in center of the oven for 25 minutes, then reduce heat to 375° and continue baking for another 20-30 minutes or until the pie is golden and juices are bubbling. You may need a crust shield after about 30 minutes to protect it from burning.
Cool completely before serving.

Baker’s Notes and Tips and Tricks

Using a deep dish pie pan will help prevent the juices from dripping into your oven. Remember to let the pie cook until it bubbles at or near the center, which means that the sugar and cornstarch will do their jobs and the juices will thicken. (And, if you can stand it, wait for it to cool completely before serving.) Top with vanilla ice cream or lightly sweetened whipped cream to really live it up.

If using FROZEN fruits, use 5 cups (mostly defrosted) and omit the orange juice. Maybe increase the cornstarch to 2 T. if it seems like there's a lot of juice in the bowl!