Description
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup shortening, chilled
- 6 tablespoons cold water
- 1 cup fresh strawberries, halved
- 2 cups fresh raspberries
- 1 ½ cups fresh blueberries
- ½ cup white sugar
- 3 tablespoons cornstarch
Instructions
- Make the crust: Combine flour and salt in a large bowl. Cut in cold shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add water
- 1 tablespoon at a time
- tossing with a fork
- until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture
- it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Transfer one dough ball to a lightly floured surface. Roll dough from the center to the edges to form a 12-inch circle. Wrap crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease 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.
- Make the filling: Mix sugar and cornstarch together in a large bowl. Add raspberries
- blueberries
- and strawberries; gently toss to coat. Allow fruit mixture to stand for about 15 minutes.
- Meanwhile
- preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out remaining dough for top crust. Stir berry mixture and pour into the pastry-lined pie plate. Place top crust over filling and trim the edges
- leaving a 1/2-inch overhang. Fold top crust under bottom crust
- pressing lightly to seal. Crimp the edges and cut vents in the top to allow steam to escape. To prevent over-browning
- cover the edges with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and continue to bake until crust is golden and filling is bubbling
- about 20 minutes more.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 3 hrs
Servings: 8