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Salmonberry Pie

A simple berry pie that can be mixed with two or more berries. Use a mix of whatever strikes your fancy, that you find at your farmers market or from your favorite secret berry patch.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Sweet Pie
Cuisine: American
Servings: 6 -8
Author: Kate McDermott-Art of the Pie


  • One Double Crust Pie Dough
  • A mixture of berries that can include:
  • Raspberries Blackberries, Blueberries, Marionberries, Salmonberries, Tayberries, Huckleberries or whatever is ripe.
  • 2/3 - 1 cup sugar depending on the sweetness of the berries and size of your pie pan.
  • 1/3 teaspoon salt
  • 1-2 gratings of nutmeg
  • A squeeze of lemon juice about 1 teaspoon
  • Other spices that you like can be added.
  • 1/3-1/2 cup all-purpose flour or 1.5 tablespoons quick-cooking tapioca or 1/4 cup tapioca starch depending on how juicy the berries are.
  • 1 knob of butter a small walnut size for dotting the top of the filling.
  • 1 egg white mixed with 2 teaspoons of water to make an egg wash.
  • Extra sugar for sprinkling on the top of pie before it bakes.


  • Measure the mix of berries so that they are about 1/2 inch below the rim of the pie pan. This will be approximately 4-6 cups of berries depending on the size of your pie pan.
  • Mix gently until combined. Don't over mix so you can keep the berries shape although smushing a few is fine.
  • Pour into a pie pan lined with an unbaked pie dough. Dot with butter. Top with upper crust and cut vents or make a lattice crust.
  • Paint with some of the egg white wash.
  • Sprinkle some sugar on top.
  • Bake at 425 for 20 minutes.
  • Turn down oven to 375 and bake for another 30-40 minutes.
  • It's done when you see steady bubbling coming through the vents. Let cool for several hours...if you can. ;-)


Use any variety of berries that you like! Fill your pie pan 1/2 inch below the rim of the pie pan.