Mixed-Berry Pie Filling
Great pies start with plump, ripe berries
with Carolyn Weil
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You can make this pie with only one type of berry if you like, but Carolyn Weil, Berkeley, California, pastry chef loves to mix blueberries, raspberries, blackberries and strawberries for this delicious Double-Crust Jumble Berry Pie.
For more of Carolyn's baking tips, see How to Bake a Double-Crust Fruit Pie and the related videos on this Web site. Carolyn's article "Holiday Pies with a Pretty Twist" appears in Fine Cooking's 2002 Holiday Baking issue (#54).
Video: Gary Junken
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