Mixed berry pie

I wasn't sure if I'd be able to make my husband's birthday pie this year, but I found the time and energy to do it (when the babies were sleeping, of course)! He always picks pie over cake for his birthday, and that's quite okay by me. We are definitely pie people around here. Don't get me wrong, I love a good piece of cake (especially carrot or chocolate), but pie is where it's at. In the past we've had honey-walnut pie, old-fashioned vinegar pie, blueberry pie, and more to celebrate his birthday. This year, I went with a berry pie - a mix of strawberries, blueberries, and raspberries to be exact (blackberries would also be nice). I wanted to make a fruit pie with a summer fruit and berries are a highlight of summer to me. Every bite bursts with fresh summer flavors!

This recipe makes one standard 9-inch pie and will make about 8 servings depending on how large or small you cut your slices. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. But, it's excellent on its own. 

Mixed berry pie
double recipe for your favorite pie crust (I like olive oil or lard)
4 cups of berries (I used a mix of strawberries, blueberries, and raspberries) - fresh or frozen and thawed
1 cup sugar
2 tablespoons lemon juice
1/4 cup cornstarch
pinch of salt 
1 egg

Roll out one crust and fit into a 9-inch pie plate. Leave the overhang for now.

Preheat the oven to 350 degrees.

In a medium pot, mix together the berries, sugar, lemon juice, cornstarch, and salt. Heat over medium heat and bring to a boil, stirring often. Reduce to a simmer and cook until the mixture begins to thicken, about 5 minutes. Remove from the heat and let cool slightly.

Roll out the second crust and cut it using a sharp knife or pizza cutter into about 1/2-inch strips. Pour the filling into the pie pan. Top with the crust strips in a lattice pattern. Then remove the crust overhang and crimp together the edges. Lightly beat the egg and brush it onto the top of the crust.

Bake for about 45-50 minutes, until the crust is lightly golden and the filling is bubbly. Let cool before slicing.

What was I cooking one year ago?: old-fashioned vinegar pie
Two years ago?: blueberry button cookies
Three years ago?: queso blanco dip
Four?: cumin & lemon roasted cauliflower
Five?: pineapple sage pound cake
6?: spiced peach butter