Mixed berry pie that is as delightfully inviting as summer itself. Fresh, sweet strawberries, juicy blueberries, and tart raspberries happily mingle together in a flaky pastry crust.
Quick! Grab a seat and be ready to browse a bit because this is no ordinary pie recipe. Nope. This gorgeous pie filled with fresh, juicy summer berries is kicking off a very exciting time here on Comfortably Domestic. After 5 years of carving out my comfy gathering space on the internet, it was time for Comfortably Domestic to get a fresh, new look. The blog is finally reflecting my personality in appearance as well as text!
Check it out, Friends!
I started with a brand-spanking new logo that I absolutely love! Being a Pie Girl living in the Cherry Capital of the World, a cherry pie was a given, as was text that was neat, clean, and a little bit messy because I’m all about keeping it real when it comes to my own domesticity. Real life isn’t neat and orderly. Being comfortably domestic is about getting the job done, having fun, and not taking life or domestic pursuits too seriously. I think the new logo reflects that approach to life.
Near the new logo is are sweet little buttons that makes it easy to subscribe to the blog and follow me around social media. I’d really love to hang out with you all over the place, so if you’re not a subscriber yet or haven’t followed me on social media, I really hope that you will!
The Search bar is still easily accessible in the margin, so delving through the archives is a breeze if you have a particular topic in mind.
Navigating posts is easy with the latest post being at the top, and other recent posts grouped below. We’ve also included a couple of featured recipe categories in the right margin. I’ll do my best to keep the features timely to make it easier to find seasonal food inspiration. Most Popular posts and my latest Instagram shenanigans are also located in the right margin.
Of course, if you are in search of menu inspiration, the new Recipe index page is the way to go.
The NEW Visual Recipe Index page is perhaps that area of the blog that I’m most excited about! One quick click, and you can search by recipe category, title, date, or simply browse the photos for culinary inspiration in the visual recipe index. As an added bonus, the recipe index automatically updates when I post a new recipe, so you no longer have to wait for me to carve out the time to update the index.
Let’s be honest friends, I hadn’t updated the old index in nearly three years, and photos were not included. A self-updating visual recipe index makes a HUGE difference for all of us!
We also have a few fun features at the bottom of the page, including randomly featured recipes, and a little blub about me. You’ll also notice that this fab-u-lous newly designed website and logo was crafted by my girl Thauna of Bellano Web Studio. (Hey, Thauna! Love ya!) She’s seriously excellent when it comes to work ethic and webdesign–and no, she didn’t pay me to say it. I’m really pleased with the quality of her work, endless patience with me sorting out the vision, and attention to detail.
I started this little blog five years ago as a way of sharing information and teaching all that I had learned, and continue to learn, on my journey to being Comfortably Domestic. I hope that you find the new site to be fun, informative, and helpful on your own journey to being comfortable in your domesticity.
If you were here with me, I’d invite y’all to have a seat on the front porch and enjoy a slice of this gorgeous Mixed Berry Pie to celebrate the new blog design.
In absence of close proximity, I invite you to make this pie with all those fresh strawberries, juicy blueberries, and tangy raspberries basking in a delightful mix of summery flavors. Be sure to try a slice while browsing the new Comfortably Domestic website and know that I’m so glad that you are here!
Kirsten Kubert
Yields 8
Fresh, sweet strawberries, juicy blueberries, and tart raspberries happily mingle in this mixed berry pie that is as delightfully inviting as summer itself.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- For the Pie:
- 1/2 C. granulated sugar
- 3 Tbs. cornstarch
- 1/8 tsp. salt
- 1 C. fresh strawberries, hulled and cut in half
- 1 1/2 C. fresh blueberries
- 2 C. fresh red raspberries
- 1 recipe No Excuses Pie Dough (or two 9-inch pie pastries)
- For the Topping (optional):
- 1 egg
- 1 Tbs. cool water
- 2 tsp. granulated sugar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch potential drips from the pie.
- Combine the sugar with the cornstarch and salt in a large bowl. Add the berries to the bowl, gently folding them to coat with the sugar mixture. Let fruit stand for 10 to 15 minutes to macerate while preparing the pie shell.
- Roll one disk of pie pastry to an 11-inch circumference. Nestle the pastry into a 9-inch glass pie plate so that the dough is full seated in the bottom, and hangs an inch or so over the edge of the pie plate. Roll the other disk of pie pastry to a 10-inch circumference. Cut into 1/2-inch strips for a lattice top, if desired, or leave whole for a solid top crust.
- Spoon the macerated fruit mixture into the pastry lined pie plate, being sure to include all of the juices from the bowl. Either weave strips of pastry into a lattice top over the filling, or simply place a rolled pie pastry over top. Fold the pastry edges over toward the center of the pie, crimping the edges to seal. If using a single pastry top rather than a woven lattice, cut several 1-inch vents around the top of the pie to allow steam to vent. Vents are unnecessary with a lattice top crust. If time permits, chill the filled pie for 30 minutes prior to baking to firm up the pastry.
- For the optional topping, whisk the egg with water to form an egg wash. Lightly brush the pie pastry with egg wash. Sprinkle sugar over the egg wash, if desired.
- Bake the pie at 400 degrees F for 15 minutes. After which time, reduce the heat to 375 degree F and continue baking for 30 to 40 more minutes, or until crust is golden brown on the top and bottom. If at any time the edges of the crust are becoming overly brown, cover the edges with aluminum foil and continue baking the pie until done.
- Allow pie to cool completely before slicing to serve. Leftover Mixed Berry Pie should be stored wrapped in plastic wrap in the refrigerator.
Hey, and if mixed berry pie isn’t your slice of pie (see what I did there?), check out these pie recipes!
Comments