recipe book

I'm going to my friend's for a Seder dinner tomorrow night, and I made this pie to bring!

(Step 1)

(Step 5)

(Step 7)

(Step 8)

This is the second time I've made this pie and I really love the outcome. I use the bones of this recipe with a few improvisations. 

You will need:
-1 9" pie dish

-1 package blackberries

-1 package blueberries

-1 package raspberries

-1 package strawberries

-1 pack semi-sweet dark chocolate chips

-about a quarter stick of butter

-1 1/2 tsp cinnamon sugar

-1/2 cup all-purpose flour

-1 cup sugar

-2-pack Pilsbury 9" pie crusts

-vanilla extract

1) Chop strawberries. Wash blackberries, blueberries, raspberries, and strawberries and let dry. 

2) Mix cinnamon-sugar, sugar, and flour. Add in about half the butter, using fork to divide into smaller pieces/create a crumble effect.

3) Line bottom of pie dish with one crust, folding it over the edges of the dish.

4) Use about 1/3 of the cinnamon-sugar/sugar/flour mixture to cover the bottom crust.

5) Fill the crust with the berries, layering chocolate chips throughout.

6) Add a few drops of vanilla extract to top of pie filling.

7) Pour a little more than 1/3 of cinnamon-sugar/sugar/flour mixture evenly over pie filling.

8) Cover pie with top crust, pressing top edges into bottom crust edges. Cut eight 1/2" slits with knife. (Add drawings with toothpick :)

9) Melt rest of butter and mix remaining cinnamon-sugar/sugar/flour mixture into liquified butter. Use to baste top crust.

10) Bake at 350 F for 45 minutes.

I hope you all have a beautiful week! Back soon with more art.

xo