Tuesday, June 26, 2012

Triple Berry Pie

I asked if there was anything my dad wanted me to make him for Father's Day and of course he asked for a berry pie! For as long as I can remember, he has loved a good berry pie. I always used to take day-old pies home from Perkins for him when we were going to throw them out! The pie crust needed 2-5 more tablespoons of water than originally mentioned, but I made it work!

Triple Berry Pie
Triple Berry Pie-adapted from AllRecipes
Total Time: 1 hour 30 minutes
Serves 8
For Double Pie-Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening, chilled
  • 8-10 tablespoons cold water
Three-Berry Filing
  • 1 cup fresh strawberries, halved
  • 2 cups fresh raspberries
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly and refrigerate for at least 30 minutes.

Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Place on a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.

In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

Preheat the oven to 375 degrees F. Place a baking sheet in the oven to preheat. Keep this under where you will have the pie pan to prevent any berries from spilling over and burning in your kitchen!

Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

Bake in the preheated oven for 25 minutes. Remove the foil. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
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