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Very Berry Pie
Bake: 50 mins at 375°F
Ingredients
- 1 recipe Pastry for Double-Crust Pie (see recipe below)
- 5 cups total fresh or frozen strawberries, raspberries, and blueberries*
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon butter or margarine
Directions
1. Prepare pastry and divide in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into pie plate; trim even with edge.
2. Cut up any large strawberries. In a mixing bowl, stir together the sugar and flour; add berries and lemon juice, tossing berries to coat.
3. Transfer to crust-lined pie plate.
4. Dot berries with butter.
5. Roll out remaining dough to a 12-inch circle. Cut slits in crust. Place top on filling. Trim crust 1/2-inch beyond edge of plate.
6. Fold top crust under bottom pastry. Seal and crimp edge. Place pie on baking sheet to catch any drips.
7. Bake in a 375 degree F oven 50 minutes or until done; cool. Makes 8 servings.
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Note:
*
If you use frozen berries, toss them with the sugar and flour; let stand for 45 minutes to partially thaw. Stir, then transfer them to the pie shell.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 - 7 tablespoons cold water
Directions
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.
I made this pie for a bunch of ladies, and they all had to have the recipe. It set up wonderfully and was one of the best berry pies I've very had.
1/13/2010 08:53:21 AM Report Abuse