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by Hannah Boyd
Topics: Summer, Fifth Grade
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Mix dry ingredients in a bowl. Add berries and toss carefully with a dash of vanilla. Spoon into raw pie shell and top with rolled out top portion. Crimp edges with your fingers and cut slits into the top to vent steam. If you have extra dough scraps, roll out again and cut out a berry shape to decorate top.

Brush top crust lightly with water and sprinkle with coarse sugar. Bake at 400 degrees for 15 minutes and then lower temperature to 350 and continue cooking 30-40 minutes or until pie is lightly browned and bubbly. If crust is browning too fast, cover with tin foil. Let cool, and serve with vanilla ice cream.

Pressed for time? Don’t be tempted to use store-bought crust. Instead, make a homemade crust and bake the empty shell. Fill with sliced strawberries and homemade whipped cream, or vanilla custard and fresh fruit.