Berry Pie
Prep: 30 minutes
Bake: 45 minutes
Oven: 375°F
2 cups all-purpose flour
1 tsp. salt
3/4 cup shortening
1 egg
3 Tbsp. water
1 tsp. cider vinegar
1 1/3 cups sugar
2 Tbsp. quick-cooking tapioca
4 1/2 tsp. cornstarch
2 cups wild blackberries or blackberries
2 cups red raspberries
1 Tbsp. lemon juice
2 Tbsp. butter, cut up
Milk
Sugar
In a medium mixing bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Combine egg, water, and vinegar. Add, 1 tablespoon at a time, to flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat until all the flour mixture is moistened. If necessary, add a little more water. Divide dough in half and form each half into a balls. On lightly floured surface, roll one dough ball to a 12-inch circle. Transfer pastry to 9-inch pie plate and ease pastry into pie plate without stretching it; set aside. Roll remaining dough to a 12-inch circle; cover and set aside.
In a large bowl stir together the 1 1/3 cups sugar, the tapioca, and cornstarch. Stir in all of the berries and the lemon juice. Transfer to pastry-lined pie plate. Trim pastry to 1/2-inch beyond rim of dish, reserving trimmings. Dot with butter. Cut remaining pastry into 1/2-inch wide strips. Weave strips over filling in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge as desired. Roll reserved trimmings to 1/4-inch thick; cut with small star cutters; brush star bottoms lightly with milk and attach to crust in a decorative pattern.
Brush pastry with milk and sprinkle with additional sugar. Cover edges of pie with foil. Bake in 350°F oven for 25 minutes; remove foil and bake 20 to 25 minutes more or until pastry is golden and filling is bubbly. Cool on wire rack. Makes 8 servings
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