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Basic Fruit Berry Pie Recipe

This delicious pie can be made with your favorite choice of berries or cherries. Don’t be afraid to experiment or try different spices.

Prep: 30 minutes | Bake: 35-45 minutes



  • Pie crust pastry for 9-inch two-crust pie, prepared and unbaked
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • pinch of salt
  • 1/2 all-purpose flour
  • 6 cups blueberries, raspberries, sliced strawberries, and/or pitted cherries
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter


  1. In a small bowl, combine cinnamon, nutmeg, pinch of salt and flour. Add sugar to a large bowl and add flour mixture. Stir to combine. Fold in berries. Set aside.
  2. Preheat oven to 425 degrees F.  Take prepared two-crust pie crust and press bottom crust into 9-inch glass pie plate. Spoon the filling over the bottom crust. Sprinkle lemon zest over the top. Cut butter into small pieces and distribute over filling.
  3. Cover filling with top crust and cut vents. Seal top and bottom edges of crust together. Cover edge of crust with 2-inch strip of foil or pie crust shield to prevent excessive browning.  (This pie bakes at a high temperature so you really do need to cover the edge of the crust.)
  4. Bake 35 to 45 minutes or until crust is golden brown and juice is bubbling through vents in crust, removing foil for last 15 minutes of baking. Cool at least 2 hours on rack.

Isn’t my little blackbird pie vent adorable?

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Author:   Category: sweets  Tags: ,  

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