This is a sweet and easy pie that tastes wonderful any time of year! We used frozen berries, but during the summer, fresh berries would be even better!! Why not try different combinations of berries as well to create your favorite flavor combination?

Pie Crust:

One recipe Pate Sucree (Sugar Pastry)

We rolled out the top crust and punched out hearts with a cookie cutter, but you could make this pie with a solid or basket weave crust as well.

Filling:

• 1 cup fresh strawberries, halved
• 2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 1/2 cup white sugar
• 3 tablespoons Better Batter Gluten Free Flour

You may need to add a few more berries (up to another 1/2 cup or so) to make the pie nice and full. Depends on the size of the berries and your preference.

Instructions:

1.Make Pate Sucree as directed here. Roll out one half of the dough and lay in a 9″ pie plate.

2. Preheat oven to 375 degrees.

3. Stir together berries, sugar, and Better Batter Flour in a large bowl. Allow mixture to stand about 15 minutes. Pour into pie plate.

4. You may need to add a few more berries at this time. If so, pour them directly into the pie plate until you reach the desired amount, them sprinkle with a small amount of additional sugar, just enough to very lightly coat the top layer of berries. If no additional berries are desired, skip this step.

5. Lay top pie crust over berries as desired (cut out shapes, solid layer, or basketweave). Pinch together edges and cut small slits in crust if needed (solid top crust).

6. To prevent over-browning, cover the edge of the pie with foil. Bake in the preheated oven on the baking tray for 25 minutes for fresh berries, 50 minutes for frozen. Remove the foil.

7. Bake for an additional 20 to 30 minutes (40 minutes for frozen berries), or until the filling is bubbling and the crust is golden. Cool on a wire rack.