Hello! Hope everyone is having a great weekend and already enjoying some fun July 4th festivities. For those of you who are still searching for a good dessert to take to an upcoming picnic or BBQ, look no further. This triple berry pie recipe I found years ago is the most delicious treat for any summer gathering (patriotic-themed or otherwise!)
If you follow Juana and me on Instagram, you know that I enjoyed some time with my parents and siblings in my hometown of Hawesville, Kentucky last weekend. The last few years we have planned our summer reunion to take place towards the end of June – just in time for the peak of blueberry season! My parents planted their six original bluberry bushes almost 40 years ago, and they are still thriving today. My boys and their cousins always look forward to eating them right off the bush, and I usually try to snag an extra quart to make this scrumptious triple berry pie when I get home.
I’m not much of a baker, so I just use a premade refrigerated crust that I can easily roll out and form in the pie pan. I brush an egg white over the crust to prevent it from becoming soggy.
Place washed berries, sugar, tapioca and cinnamon in a large mixing bowl. Gently toss together with your hands, and set aside.
Place flour, sugar and softened butter into a large mixing bowl. Mix together with a pastry knife until it starts to crumble.
Assembling & baking the pie:
Place the filling into pie. Sprinkle topping over the filling, covering it completely.
Place in the oven at 375 degrees for 20-30 minutes or until your crust and topping are lightly brown.
Serve the pie at room temperature with a side of vanilla ice cream and enjoy!
Looking for other quick and easy ideas for your July 4th party? Check out this post from last summer as well!
Pandowdies or cobblers as they are known in the South are a perfect and easy…