Posted on 06/15/2014

Baking For Father’s Day: Berry Pie

Food/ Home

Baking is an integral part of holiday memory making, so why not incorporate it into Father’s Day? We make brunch on Mother’s Day, cookies for Christmas, and chocolate for Valentine’s Day, so I suggest pie for Father’s Day. Since Father’s Day occurs at the height of berry picking season, it’s the perfect occasion for making berry pie.

berry pie

My daughter and I love to make apple pie, strawberry pie, and mixed berry pie (a mix of strawberries and raspberries or blackberries), but we decided to make a mixed berry pie for my dad in honor of Father’s Day (and a banana cream pie for ourselves) since we already had a practically full container of organic blackberries and a half full box of strawberries in the fridge.


Whenever I make a pie, I always make my own crust as well. I bought frozen pie crust the first time I tried making a pie and ended up throwing it out to make my own. It just wasn’t as easy to work with, or as tasty. I’m not an exact cook, either, so my measurements aren’t precise. Whenever I’m in the kitchen, I glaze over the instructions then adapt it to my liking, while loosely measuring ingredients. Because of this, nearly everything I make is unique. Similar, but unique. One day I may have lemon on-hand and add lemon zest and juice to the pie filling and crust, while other days I have an orange or orange juice instead. Feel free to adapt this recipe to your taste, and enjoy!



  • 1/4 cup of sugar
  • 2 Tablespoons of butter
  • 1 Tablespoon vanilla extract
  • 2 Teaspoons of all-purpose flour
  • 2 cups sliced strawberries
  • 2-3 cups raspberries (or blackberries, which give a more bitter taste)
  • Splash of OJ or fresh squeezed lemon juice


  • 2 cups of flour
  • Dash (2 Tsp) of baking powder
  • Dash of salt (I use pink salt)
  • Splash of OJ or fresh squeezed lemon juice
  • 1/4 cup of sugar
  • 1 Tablespoon vanilla extract
  • 3-4 Tablespoons of butter


  • Optional cookie cutter for overlay design
  • Saute pan with lid
  • Rolling pin
  • Pie pan
  • Baker’s mat
  • Bowl
  • Spoon
  • Knife
  • Cutting Board
  • Sink
  • Oven
  • Stove
  • Timer


1. Wash hands, then the fruit, slice the strawberries.

2. Place butter in a pan. Once it begins to melt, add the sugar, vanilla, flour, and lemon (or orange juice).

3. Mix well, then add the berries and mix again. Coat the berries in the mixture.

4. Cover for 6-8 minutes on medium-low. Be sure the berries don’t overcook and create too much reduction sauce.

  1. Let mixture cool and preheat oven to 350 degrees.
  2. Begin making pie crust by placing all the ingredients in a bowl and kneading the dough with your hands. (I add more butter to the mixture as I go and realize more is needed. Then I like to place the dough piece by piece in the pan instead of rolling it out and placing it in, but that’s personal preference.)
  3. Once the pan is covered in dough and the oven timer dings, pour the fruit filling into the pie pan.
  4. If you want shapes on the top of your pie, use a cookie cutter to cut a few out to place on top.
  5. Put the pie in the oven for 12 minutes, then check on it every few minutes or so. Remove from the oven when the edges of the pie crust are a light golden brown.
  6. Let the pie cool before serving. If making the pie ahead of time for your occasion, let the pie cool for a few hours before placing in the fridge.




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1 Comment

  • Reply Simply Tasty Hungarian Pecan Cookie Drops – Savvy Every Day 01/29/2015 at 10:22 pm

    […] get a chance to make something together. Our go-to recipe is usually a tasty organic apple or berry pie, but a recent review of the offerings in Galileo’s Summer camps (affiliate link) had me think […]

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