Life is seeming a bit more pre-COVID-like. Work seems busier than it has the past year (which, for the record, was plenty busy!). A few small social things are on the agenda – date nights, bowling, etc. But really, it’s the girls being back in both swimming, and tennis, and now for Shea, ice skating. We’ve gone from zero activities for a long time to 2-3 per child.
I’m not complaining because seriously, the past year…we’re all just over it. And have been for quite some time, of course. We’re reading to live life, amirite?!
Except for the whole working parent thing — it requires organization and I just don’t have it in me. Sometimes I think I spend all my energies and efforts at work that I come home and my mind is just a drowning blur of could-haves, should-haves, and would-haves.
I taught the girls this morning what the word “wade” means (because they were singing some song with the word in it) and I wish I could wade through things, but I mostly drown, or so it feels. Our babysitter was sick yesterday and so I left work to pick-up Piper to then take her to young 5’s/kindergarten round-up, a drive-thru event at one of our public schools. I was SO PROUD that I was 2 minutes early that I paused to text Mark my excitement…who then texted back that I was actually THIRTY TWO minutes early. #facepalm See? Even when I think I’m on it, I’m not.
I think he sensed my drowning because he told me to go enjoy a workout while he took the girls to tennis and then to the round-up. I didn’t even consider not accepting the gift of time to decompress and promptly hopped into a 60-minute bike ride.
Maybe some sunshine and 40 plus-degree temperatures will lift my spirits and shower me with a can-do attitude. It certainly has me longing for spring! Our snow is melting rapidly and the 10-day forecast has lots of sunshine predicted. Spring means summer is coming and like so many people, I live for summer. Bring. It. On.
This recipe is giving me all those summery feelings. It was even made with the last of last summer’s berry haul. No wonder it turned out so good – those hand-picked, local berries were picked at the peak of ripeness and were frozen all year long just to bring me a slice of sweetness just when I needed it most. I think I can, I think I can…(in life and in pie-making because this was a first). Look at that lattice!
Easy Triple Berry Pie
Simple ingredients and preparation, even the non-bakers out there (like me!) can tackle this not-too-sweet berry pie!
Ingredients
- 7 cups fresh or frozen berries*
- 1 cup + 2 tsp granulated sugar, divided
- 1 Tbsp lemon juice
- 1/4 cup cornstarch
- 2 Tbsp unsalted butter
- 2 refrigerated pie crusts
- 1 egg white, beaten with a fork
Instructions
- Preheat oven to 400 degrees F.
- Combine the berries, 1 cup of sugar, and lemon juice in a sauce pan over medium heat. Bring to a simmer and cook for 5-10 minutes.
- Spoon about 1 cup of the berry mixture into a small bowl; whisk in the cornstarch until well-combined and return to the sauce pan. Stir and cook until thickened, about 4-5 minutes. Remove from heat and stir in the butter until melted. Allow to cool for 15 minutes.
- Meanwhile, prepare a 9-inch pie pan with cooking spray or butter to prevent sticking. Roll out one of the crusts and center over the pie pan. Press the crust flush against the bottom and sides, folding or overlapping where needed; set aside.
- Roll out the second pie crust onto a cutting board. Use a pizza cutter to cut into 1 inch thick pieces to create the lattice top.
- Pour the berries in the prepared pie crust bottom. Top with the lattice, beginning in the middle and working with the largest of the cut strips. When the top is complete, crimp the edges to secure the bottom dough to the top lattice pieces.
- Brush exposed pie dough with the egg wash and sprinkle with the remaining 2 teaspoons sugar.
- Bake for 40-45 minutes. Remove to a wire cooling rack to cool completely before slicing and serving.
Notes
*I used 3 cups strawberries, 2 cups raspberries, 2 cups blueberries
Recipe from Tastes Better from Scratch
Nutrition Information:
Yield: 8 Serving Size: 1/8 pieAmount Per Serving: Calories: 345Total Fat: 11.5gCholesterol: 13mgSodium: 140mgCarbohydrates: 58.8gFiber: 4.1gSugar: 33.9gProtein: 2.0g
Craving more antioxidants in your life? These berry recipes may pique your interest 😉
- Crustless Blueberry Pie
- Easy Strawberry Chia Jam
- Easy Blueberry Crostata
- Greek Yogurt Chocolate-Strawberry Bark
- Blueberry-Lemon Baked Oatmeal
Be well,
