Homemade Berry Pie

This past week, we had a great adventure with some moms & friends of ours- we took a trip to Murray Farms, a local U-pick veggie and fruit farm.... the kids had a great time eating their way through the blueberry bushes, black berry vines, and orchards of pluots and apricots. Needless to say, they were a sticky mess by the end of the trip- but their bellies were full of yummy goodness!So, I had some blackberries left in the fridge that were really sweet and ripe and I wanted to make a scrumptious dessert- so I picked up a pre-made pie crust at Trader Joe's and I found a really simple recipe that I thought would be worth a go- here it is in case you find yourself with a plethora of ripe, juicy berries this summer.

Ingredients:

4 cups berries

1/2 cup sugar

1/2 cup flour

pie crust, homemade or store bought (I won't tell!)

Topping:

1 TBSP milk

2 TBSP sugar

2 TBSP brown sugar

3 shakes of cinnamon

Directions:

Super simple. Take your fresh berries (I had 3 cups of fresh blackberries, so I added an extra cup of frozen blueberries that I had on hand) and combine them in a bowl with your flour and sugar. I kind of mashed mine together with a pastry tool to get them to gel well. ** You could probably use any combination of berries, but take note of the natural sweetness, if your berries are tart, you might want to adjust the sugar amount and add more. Mine were naturally sweet, so I left it at 1/2 cup. You could also add more berries if you like a fuller pie, mine was on the smaller side, but you can add up to 6 cups of berries if your berries are in abundance!

Next, lay your pie crust in your pie dish (I used a 9 inch dish) pat it down, then fill it with the berry mix. Lay your pie top on and connect the sides of the crusts. Then brush on your TBSP of milk on the top of the pie (I didn't even use the entire TBSP, too much will make your crust soggy) and sprinkle your sugar mixture on top of that. Bake it in the oven for 15 minutes on 425, after that, turn your temp down to 375 and cook it for another 25 minutes or until your crust is golden brown. Let it rest for 30 minutes- 1 hour before serving it. It is delicious by itself, but complimented well with a scoop of vanilla ice cream!