Triple Berry Pies
Yield: 6 mini pies (or you can make 1 big pie)
- 1 RylieCakes Pie Dough
- 8 oz fresh rhubarb
- 8 oz frozen strawberries
- 8 oz frozen raspberries
- 2 oz brown sugar
- 2 oz white sugar
- 1/4 tsp saigon cinnamon
- QS lemon zest (optional)
- Crumble topping (recipe found here)
- Lattice topping with extra pie dough (if you want all pies to have lattice topping, make 2 doughs)
- Fresh whipped cream + berries
*Note that you can use fresh or frozen fruit – I simply used what I had in the house and garden. If you use frozen fruit, let it defrost before baking. This will give you a much better idea of how much extra fruit juice you’ll have and if you’ll want to use it all in your pies.
- To make filling, chop up all fruit into bite-size pieces. If using raspberries or blueberries, I like to leave those whole. Combine all fruit together in a large mixing bowl with both sugars, cinnamon, and lemon zest. If some fruit is still frozen, let defrost before filling pie shells.
- Take pie shells out of the refrigerator, they should be hard to touch. It is very important that the butter in the dough has solidified. When hard to touch, fill pie shells with fruit filling. It is okay to pile it on; the fruit will shrink after baking + cooling so make sure the filling is all the way to the top of the shell and if you have any extra, pile it high in the center!
- If using extra pie dough to create lattice topping or making crumble to sprinkle on top, do this now! You want the pies to be cold when baking – especially the pie shells – so if you spend a good amount of time working on the toppings, simply put the pies bake in the refrigerator for 20 minutes before baking.
- Bake for approximately 30-40 minutes until crusts are golden brown and fruit is bubbling.
- Remove from oven and let cool slightly before serving. Top with whipped cream + fresh berries if you’d like! (N)ice is great with these pies too 😉