Wednesday, March 14, 2012

Whipped Spring Berry Pie

Happy Pi Day everyone! It's been an unseasonably warm March here and since I needed an excuse to make something sweet, what better reason to make a pie? (For those who don't know, March 14 - 3.14 - is Pi Day.) I am not a math person by any means, but I AM a pie person.

My roommates and I discovered an indoor year-round farmers market in our little town and I probably make 2 or 3 trips each week for fresh produce. I can't wait until the summer months roll around and there is an even better selection to choose from! Luckily my roommates share the same passion for local produce, so I'm sure we will be making lots of trips.

Anyway, the pie. That is why you're reading this, isn't it? I challenged a coworker yesterday to a pie-off at lunch after he announced that today was Pi Day. I don't think he knew quite how seriously I was going to commit to the idea, but hopefully since it's sunny and 70 here there will plenty to go around at lunch outside today. Hope you're all enjoy the weather! And maybe some pie, too. :)

Whipped Spring Berry Pie
Makes: 1 pie  Prep: 30 minutes  Total: 4-24 hours

1 1/2 cups graham cracker crumbs
6 tbs butter
1/2 tbs orange zest
1 1/2 tsp vanilla, divided
3 cups strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
1/2 cup brown sugar
1/4 cup lemon juice
1/4 cup cornstarch
1/2 cup water
1/2 cup heavy cream
1 1/2 tbs white sugar

In a medium bowl, combine graham cracker crumbs, butter, orange zest and 1 tsp vanilla. Press into a 9x9 inch pie pan and bake at 350 for 12-14 minutes. Remove and let cool.
In a large pot, combine 2 cups strawberries, 1 cup blueberries, 1 cup blackberries, brown sugar, lemon juice, cornstarch and water. Place on high heat, stirring and mashing fruit, and bring to a boil. Boil for 30 seconds, then simmer on low for five minutes. Add remaining berries into the mix and pour mixture into pie crust. Cool in the fridge for 4-24 hours.
To make whipped cream, beat heavy cream, white sugar and 1/2 tsp vanilla until firm (but not too firm or else you'll make butter). Spread on top of pie and garnish with berries. 


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