Berry Pie

Berry Pie

Berry Pie


Visit to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.


Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash


Make or purchase pie crust dough for a two-crust pie.  Put the dough onto a lightly floured work surface and divide into two pieces.  Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm.  Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick.  Carefully lift and drape the dough in the pie pan and gently press in place.  Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F.   Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl.  Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick.  Cut the round into 10 or more to ½ to ¾ inch strips.  Lightly egg-wash the outer rim of the bottom crust.  Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly.  Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway.  Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan.  Repeat, folding back the alternating strips and adding the next strip.  Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips.  Adjust as needed to make them even.  Use a knife to trim off excess dough at the ends of the strips.  Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together.  Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven.   Bake until bubbly and thick, about 45 to 50 minutes.  Remove from the oven and place on a cooling rack for 2 to 3 hours.  The filling will thicken as it cools.            8 servings


(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)


Rhubarb-Orange Muffins

Rhubarb-Orange Muffins

Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a Mother’s Day brunch.   Sour cream gives them an extra-tender crumb.  Add ½ teaspoon grated fresh ginger or lemon peel for a flavor twist.  Mother’s Day is on Sunday May 12th.

Rhubarb-Orange Muffins Recipe

Rhubarb Orange Muffins

1 ¾ cups flour

2/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 (8 oz.) container sour cream, room temperature

3 Tbsp. orange juice

2 tsp. grated orange peel

2 eggs, lightly beaten, room temperature

5 Tbsp. unsalted butter, melted, cooled

1 cup diced fresh rhubarb (1/2 inch)

2 Tbsp. sparkling sugar

Heat oven to 400 F.  Line 12 muffin cups with paper liners or spray with cooking spray.  Whisk flour, sugar, baking powder & soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended.  Whisk in eggs until well-combined.   Whisk in butter.

Make well in center of flour mixture.  Pour in sour cream mixture; fold into flour mixture.  When about halfway combined, add rhubarb; fold just until no traces of flour remain.  Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops springs back when gently pressed and toothpick inserted in center comes out clean.  Remove from pan; cool completely.

(Recipe for Rhubarb-Orange Muffins was in Cooking Club magazine, April/May 2011)


Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.