You didn’t think hand pies were it, did you? Those were good, but that was how I eased myself into baking for this holiday. The main event was this berry and balsamic pie. At first glance I thought “no way – I AM NOT A BAKER.” But then I realized I could take two major shortcuts: frozen berries and frozen pie dough. Once you do that, there’s almost zero effort involved. Seriously.
I followed this recipe but here’s the rundown: Defrost 6 c. frozen mixed berries and frozen pie dough and preheat oven to 425. In a large mixing bowl, gently combine the thawed berries, 1 c. sugar, 1/2 c. flour, and 2 tbsp. balsamic vinegar until it’s all evenly coated. Line a pie dish with one of the pie crust rounds (a package usually comes with two) and fill it with the berries. Cut the other pie crust dough into shapes or strips to make a lattice pattern (it’s easy – YouTube it). I went with a very celebratory Pi Day theme. Brush the top of the pie and crust with milk and sprinkle granulated sugar over the crust. Bake for 15 minutes lower to 375 degrees and bake another 50 minutes.
The balsamic really does add a layer of complexity! You can definitely taste the tang. My top crust was adorable and decorative (patting myself on the back, thank you thank you) but a bit more crust (like a lattice) might balance out the flavors better. You know what else balances out the flavors? ICE CREAM. I personally recommend a vanilla-esque flavor, but that doesn’t mean boring. It’s not pictured, but I topped mine with this Jeni’s Splendid gooey butter cake ice cream and mmhmmm. (Also, let’s talk about all the incredible Jeni’s flavors! I want to try them all!) This pie was so simple to make and because it’s chock full of berries made me realize that summer isn’t all that far away.