Made another pie along the lines of the Starberry. This time, though, I used a three berry blend: raspberries, blueberries, and blackberries — including a few berries from the garden!
I also revisited the crust recipe. After scouring the internet and reading a few dozen recipes, I decided to go with this cream-cheese crust recipe from Natasha’s Kitchen. Instead of heavy cream, I used half & half. It’s still a very rich recipe, and easy to make (the dough was a little too wet when making the crusts, so next time I’ll use less half & half). The wetness led to some crimping failure, but nothing too severe.
I was pleased with the way the pie came out. It was easier than my previous attempt, and had excellent flavor.
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