A delicious and vibrant mixed berry pie with a hint of citrus, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a perfect crust.
Combine the strawberries, raspberries, and blackberries with 1/4 cup of granulated sugar in a mixing bowl. Let this mixture sit over a sieve for 30 minutes to drain excess liquid.
Draining the berries prevents a soggy pie crust.
In a separate bowl, mix the remaining sugars, cornstarch, cinnamon, salt, and orange zest.
Ensure the cornstarch is evenly distributed to avoid clumps.
Combine the drained berries with the dry mixture, stirring gently to coat.
Handle the berries gently to maintain their shape.
Line a 9-inch pie plate with one sheet of pie crust. Spoon the berry mixture into the crust.
Press the crust gently into the plate to avoid tearing.
Cover the pie with the second crust, crimping the edges to seal. Cut a vent or create a lattice top.
A lattice top adds a decorative touch and allows steam to escape.
Brush the top crust with a mixture of egg yolk and water for a golden finish.
Use a light hand to avoid pooling the mixture on the crust.
Bake the pie at 400°F (200°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the crust is golden brown.
Check the pie halfway through to ensure even baking.
Let the pie cool for at least 2 hours before serving to allow the filling to set.
Cooling ensures clean slices when serving.
Serve slices of pie with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Garnish with fresh berries for an elegant presentation.
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