For an all-strawberry pie, skip the blueberries and substitute more strawberries for the raspberries in the filling.
For the pie:
1 oreo cookie or graham cracker pie crust
about 20 perfect, whole strawberries
about 20 perfect, whole blue berries
For the filling:
2 cups raspberries (fresh or frozen)
2 cups strawberries
1 1/4 cups sugar
1/4 cup granulated, instant tapioca
1 T fresh lemon juice
1/4 cup fresh orange juice or water, if needed
Wash, hull, and dry the strawberries.
Wash and dry the blueberries.
If using frozen raspberries, bring to room temp.
Otherwise, wash and dry the raspberries.
Set aside enough perfect strawberries to fill the pie crust, arranged point-side-up.
Combine all of the filling ingredients in a blender and blend until smooth.
Add water or orange juice, if needed, to get the mixture moving through the blades.
Pour filling mixture into a sauce pan and bring to a boil.
Cook, stirring often, for 5 minutes.
Remove from heat.
Pour enough filling mixture into the pie crust to cover the bottom.
Arrange strawberries, point-side-up, in the pie pan.
Toss in blueberries.
Pour in enough filling to glaze the strawberries and fill the pie shell.
You probably won't need all of the filling, but the leftovers make an excellent jam.
Refrigerate for 8 hours before slicing.
Serve with whipped cream or vanilla ice cream.
The Johnson Family Cookbook