Mixed Berry Pie

Preheat oven to 400°F. Grease a 9-inch round baking dish. Unroll one pie crust and place it in the bottom of the baking dish, gently pressing in the dough so it touches all sides. Set aside.

In a medium bowl, whisk together 3/4 cup sugar and 6 tablespoons flour. Add raspberries and blackberries to the bowl and gently stir to combine. Pour fruit mixture into the prepared pie crust.

Next, unroll second pie crust onto a lightly floured surface using remaining 1 tablespoon flour and cut into 1-inch thick strips. Starting on one end and gradually moving to the other, weave pie crust strips to create lattice top (instead of doing lattice strips, you could also leave the second pie crust as is and set it on top of the pie whole, cutting three or four slits in the top for steam). Gently press ends of strips into base crust. If crust isn’t sticking, wet your hands and then try pressing the dough together.

In a small bowl, whisk egg. Gently brush egg over the crust, then sprinkle remaining 1 teaspoon sugar on top. Place pie in the preheated oven and bake for 40–45 minutes. If crust is browning too quickly, cover browned crust with a piece of aluminum foil.

Once baked, allow to sit 1 to 2 hours to cool before serving. Store in the refrigerator.

Notes
1. I recommend using fresh fruit for this recipe. The best way to buy a large number of berries without breaking the bank would be to buy them from a local farmer or to buy them at a wholesaler. In each case, I find I can usually get more fruit for less money. If you must use frozen fruit, thaw fruit completely and drain off excess liquid before tossing in flour/sugar mixture.