For the love of pie! Mixed Berry pie that is! This bright, aromatic berry pie will wake-up your taste buds with the addition of lemon zest and cardamom. The Oregon Raspberries and Blackberries in this recipe will pack your pie with the most summer berry flavor because our berries are picked at the peak of ripeness!
Mixed Berry Pie with Cardamom
For Homemade Crust
2 ⅔ C all-purpose flour
2 T sugar
½ t fine sea salt
2 sticks (1 C) cold unsalted butter, cut into cubes
⅔-1 C ice water
For Prepared Crust
(2) 9-inch frozen pie crusts
For the Filling
2½ C frozen raspberries
2½ C frozen blackberries
¾ C sugar
¼ C cornstarch
Zest of 1 lemon
2 T lemon juice
½ t ground cardamom
½ t fine sea salt
Homemade Crust Steps
In a medium bowl combine flour, sugar, and salt.
Add butter and work into flour with your fingertips, flattening the pieces of butter and breaking them up until all the butter is flattened and broken apart into roughly pea-sized pieces.
Add ice water a little at a time, stirring with a fork between additions, until all the flour is moistened but not wet. The flour mixture should come together when squeezed. If it is too crumbly or dry, add a little more water.
Press dough together into two balls, then roll each out on a lightly floured surface into a round that is 1” larger on all sides than a 9” pie dish. As you roll, check to make sure the dough does not stick to the work surface.
Slide one piece of dough onto a cookie sheet and refrigerate. Transfer the other piece of dough to the pie dish, pressing crust into the corners of the dish. Trim away all but 1” of crust overhang, then fold overhang back under itself so a thick edge of crust sits on the rim of the pie dish. Crimp or flute the edge as desired and refrigerate for at least 30 minutes.
Prepared Crust Steps
Thaw according to package directions.
In a large bowl stir together raspberries, blackberries, sugar, cornstarch, lemon zest, lemon juice, cardamom, and salt.
Remove chilled crust from refrigerator and scrape filling into crust.
Top pie with second sheet of pie dough, sealing tightly all the way around with your fingers or a fork. Use a knife to cut a slit in the top crust for ventilation. Alternatively, to do a lattice crust, use a pizza cutter to cut dough into 1½” strips. Place the strips in a basket weave pattern on top of the pie filling, leaving about 1½” spaces in between the dough strips. Seal and trim the edges with your fingers or a fork.
Heat the oven to 400° F.
Bake pie until well-browned and filling bubbles at the center, about 1 hour 15 minutes. If crust edges are browning too quickly, place strips of foil over them.
Let pie cool at least 30 minutes before serving.