fruits and veggies monday: berry pie

On rainy days I like to make pies. Fresh berries are better, yes, but frozen organic berries made a good pie too—I thawed these out the night before. Here's the recipe, which is just a standard pie recipe I've used many times:

3 cups fresh or unfrozen berries (strawberries, blueberries, raspberries, blackberries, any will do)
1/2 cup sugar
pinch cinnamon (nutmeg works very well too)
double pie crust
1/3 cup flour
little more sugar for the top of the pie, little almond milk too if you like

Grease a pie dish with vegetable oil. Turn on the oven to 425 F (218 Celsius). Mix together the berries, flour, 1/2 c sugar, and cinnamon.

Divide the pie crust dough into two balls (after adding the necessary water), roll one out for the bottom of the pie, press it into the dish with clean damp hands. Pour in the berry mix, let your hungry dog lick the bowl (I did, he loved it).

Roll out the top crust (or just massage it flat on a floured surface, if you don't have a rolling pin) and lay it over the pie.I didn't leave enough dough for the top crust this time so the process went off the rails a little, but the pie turned out fine. Crimp the edges with a fork. Cut two steam vents in the center. If you like a really golden crush, brush 2 teaspoons of unflavored almond milk over the top, sprinkle with a little more white (or confectioner's) sugar.

Bake at 425 for 15 minutes (I let it go for a few more than that), then turn the heat down to 375 (190 Celsuis) and bake for another 20, until the pie crust is golden and firm.

As you can see, the crust sort of fell open, but the pie was still delicious, especially with a cup of strong coffee.