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Monday, August 22, 2011

Triple Berry Pie

Doesn't it look good?  It was good.  The only problem with this recipe is that you really need to double that you have a second pie for later.  This recipe is a combination of two recipes, the crust comes from Paula Dean and the filling is sort of a combination of two recipes that I'm going to call my own creation. 

Triple Berry Pie
Adapted by Emily Jacobs

For the Crust:

2 1/2 cups all-purpose flour
1/4 tsp fine salt
3 Tbsp white sugar
1/4 cup vegetable shortening, COLD
12 Tbsp butter, cut into small cubes and COLD
1/4 to 1/2 cup ice water

In a large mixing bowl, sift together the flour, salt and sugar.  Add the shortening and break it up with your hands as you start to coat is all up with the flour.  Add the cold butter cubes and work it into the flour with your hands or a pastry cutter (I found that a fork works the best here),  Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.  Add the ice water, a little at a time, until the mixture comes together forming a dough.  Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough.  Divide the dough in half and flatter it slightly to form a disk shape.  Wrap each disk in plastic wrap and chill in the refrigerator for about 30 minutes. 

For the Filling:

4 cups of mixed berries, thawed if you are using frozen. (I used blackberries, raspberries, and blueberries.)
1 cup sugar
1/4 cup instant tapioca
1 Tbsp lemon juice
1/8 tsp cinnamon

Combine all the ingredients in a mixing bowl.  Let the mixture sit for 15 minutes while you roll out your chilled  pie crust. 

On a floured surface, roll each disk out into 10 to 11-inch circles to make a 9 inch pie.  Line the pie plate with one layer of crust, fill the pie with the berry filling and then top with the second layer of pie crust.  Trim and crimp the edges of the crust and poke 3 or 4 holes in the pie to allow steam to escape. Coat the top lightly with an egg wash (1  egg + 1 tbsp water beaten together) and cook in a 400 degree oven for 45 - 50 minutes.  Check the pie 15 or 20 minutes in and if the edges are already golden brown, cover them with foil so they won't burn.  Allow the pie to cool completely before serving otherwise it will be a runny mess.  Top with vanilla ice cream or whipped cream or nothing at all.  It's all good!

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