On Tuesday night, Caitlyn and Eric Guiffreda invited us over for dinner. We had such a great time. The night flew by and was full of great conversation, laughter, Caitlyn's awesome chicken parm, and this pie with this crust [thanks to Martha].
It's good. It's pretty. It's easy. I'll be making it again, and possibly even serving it with a little homemade vanilla.
The pie bakes for a total of 50-55 minutes. I baked it for 30 without the braided crust and added it for the remaining 20-25 minutes.
I also used blackberries and blueberries which were a little tart. So I added a little more sugar than called for. Nothing wrong with that!