Mixed Berry Pie
This was a really cool looking pie and really easy to make. plus it has boysenberries, raspberries, and blueberries. Yummy!
FOR THE DOUGH:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3-4 tablespoons of really cold water
FOR THE FILLING:
- 1 cup sugar
- 1/4 cup cornstarch
- Dash salt
- 1/3 cup water
- 1/2 teaspoon ground cinnamon, optional
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh boysenberries
- 1 tablespoon lemon juice
- 1 tablespoons butter
DIRECTIONS FOR DOUGH:
- First make the dough. In a medium sized bowl. whisk the flour and salt together. Cut in shortening with a pastry blender or a knife. Do this until mixture forms pea sized balls.
- Add in the water 1 tablespoon at a time until you can press the dough into a ball and it clumps together.
- Shape into 1 in. thick disk and wrap in plastic wrap. refrigerate for 45 min.
- Preheat the oven to 350 degrees F. Dust your surface with flour and roll the dough out with a rolling pin. Make the dough at least 2 in. wider than an upside down pie plate (use that to measure)
- Flip the dough onto the pie plate. Cut off or fold overhanging dough. Poke dough with a fork so crust doesn’t bubble or rise.
- Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips.
- Beat an egg with a fork. with a pastry brush, spread and brush on egg wash. Sprinkle on turbinado sugar.
- Bake at 350 for 45 min or until edges are golden brown.If the edges start to burn, take out and wrap edges with tin foil. Let cool and enjoy!
