Mixed Berry Pie
I realize this isn't technically "bread", but I love pie and thought I would share my recipe for one of my favorite ones. I've made a lot of pies in my lifetime and have tried every combination possible for that perfect pie crust. The big debate of whether you should use butter or shortening for the crust could probably cause a war. After trying many recipes, I think i've finally nailed it. The combination of butter and shortening is what I think makes the flakiest crust.
Now for the filling. I think a lot of recipes really like to overcomplicate pie fillings. Your fruit should be the star of the show and you don't need a million different ingredients to make a pie delicious. Simple is always better! I'm also not a fan of a really runny pie. I want my pies to hold together nicely and not worry about my crust getting soggy. I hope you guys enjoy this recipe as much as I do!
- 1 1/2 sticks cold butter
- 1/3 cup cold shortening
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoon sugar
- 1/2 cup ice cold water
- 1 cup raspberries
- 1 1/2 cup blueberries
- 1 1/2 cup blackberries
- 2/3 cup sugar (I used a little less because my berries were really sweet)
- 1/4 cup cornstarch
- 1/4 teaspoon cinnamon
- dash salt
TOP OF PIE
- Egg wash
- In your food processor, combine flour, salt, and sugar and give it a quick pulse to mix it up
- Add in your cold butter and shortening and pulse about 10 times or until the butter is in pea size pieces
- Add the cold water down the feed tube while your food processor is on until it forms a ball
- Dump onto a floured surface and form into a ball.
- Wrap it with plastic wrap and refrigerate for at least 1 hour or until dough is cold
- When you are ready to make the pie, mix all the ingredients for your filling in one bowl
- Cut the dough in half and roll out the first piece into a circle. Transfer the pie dough onto your greased pie pan and run your fingers along the inside of the pan to make sure your dough is secure. Trim the edges of the pie pan if you have excess dough
- Roll out the other piece and cut out petals using a sharp knife. Start with the largest petals on the first layer of the pie and then layer on smaller ones. The last shape you will cut out will be the circle for the center of your flower.
- Brush the top and edges of the pie with egg wash and then sprinkle sugar on top. Bake in a 350 degree oven for 35-40 minutes.