Triple mixed berry pie 🥧
The sweetest berry pie!
Ingredients:
9” store bought pie crust, homemade pie crust recipe below!
7 cups fresh or frozen; raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry
1 cup granulated sugar
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 large egg white beaten with a fork
Directions:
Add berries, sugar and lemon juice to a large saucepan over medium heat.
Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell
Bake at 400° for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
Pie Crust
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
6 Tablespoons unsalted butter chilled and cut into chunks
3/4 cup vegetable shortening chiller 1/2 cup ice water
Directions:
Add flour, salt to a large mixing bowl.
Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire ½ cup of ice water.
Gently mold the dough into a ball, then divide it into 2 pieces.
Press each piece gently with your hands into a flat disk. Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
When ready to use flour dough and roll out.
