(Makes 2 pies)
Filling:
3 1/3 C water
2 C sugar
2 bags frozen berries (1 raspberry, 1 blackberry)
2/3 C+2 TBS cornstarch
Bring water to a boil. Add sugar and 1 pkg frozen berries. Bring to a boil. Mix cornstarch with a little bit of water in a bowl, so it's a thick paste. Add cornstarch to pot and cook until thickened. (Takes less than 20 seconds). Fold in other package frozen berries. Cool completely. Pour into raw crust lined pan and top with pie crust. Crust:
4 C flour
1 tsp salt
2 C butter flavored shortening
Ice water to make soft dough
Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into four disks, wrap in plastic wrap and refrigerate for 10 minutes. Roll into a circle on well floured surface. Fold into fourths and place in pie crust. Unfold, fill with filling, add top. Flute edges. Cover crust edges with foil so it doesn't get too crisp, removing last 10 mins of cooking. Bake at 350 degrees fahrenheit for 35-45 minutes. Pie should be darker and be flakey when tapped with fingernail.
Filling:
3 1/3 C water
2 C sugar
2 bags frozen berries (1 raspberry, 1 blackberry)
2/3 C+2 TBS cornstarch
Bring water to a boil. Add sugar and 1 pkg frozen berries. Bring to a boil. Mix cornstarch with a little bit of water in a bowl, so it's a thick paste. Add cornstarch to pot and cook until thickened. (Takes less than 20 seconds). Fold in other package frozen berries. Cool completely. Pour into raw crust lined pan and top with pie crust. Crust:
4 C flour
1 tsp salt
2 C butter flavored shortening
Ice water to make soft dough
Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into four disks, wrap in plastic wrap and refrigerate for 10 minutes. Roll into a circle on well floured surface. Fold into fourths and place in pie crust. Unfold, fill with filling, add top. Flute edges. Cover crust edges with foil so it doesn't get too crisp, removing last 10 mins of cooking. Bake at 350 degrees fahrenheit for 35-45 minutes. Pie should be darker and be flakey when tapped with fingernail.
2 comments:
That looks DREAMY!
My mother-in-law's recipe
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