Four-Berry Pie

"This pie was the hit at Thanksgiving dinner yesterday. I planned to make a berry pie but, due to the grocery strike here in SD I had to go to 3 stores to find any berries at all. The third store only carried Springfield brand and my only choice was a four-berry mixture. I bought it and adapted a couple of recipes and died a million times while the pies were being served since I had no idea what it would taste like. It beat out the pumpkin, the pecan and the apple! My husband kept asking me why I never made it before!"
 
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Ready In:
1hr 20mins
Ingredients:
7
Serves:
6
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ingredients

  • 1 (12 ounce) bag frozen springfield mixed berries (strawberries, boysenberries, blueberries and raspberries)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Pie Dough

  • 2 cups flour
  • 1 cup Crisco (do not substitute)
  • 1 teaspoon salt
  • ice water
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directions

  • Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
  • Meanwhile prepare pie dough.
  • Mix flour and salt in large bowl.
  • Add Crisco and cut in with 2 knives.
  • Add about 1/8 C ice water and mix.
  • Add more water 1 T at a time until dough holds together.
  • Divide in half and form into two balls.
  • To roll out- put about 1/4 C flour in the middle of your cutting board.
  • Place the first ball on the flour, then turn over.
  • This is to be sure that the ball is evenly coated with flour.
  • Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
  • Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
  • When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
  • Pour sugar/cornstarch mixture over berries and gently mix.
  • Pour into 9" pie pan lined with prepared crust.
  • It will seem like there are too many berries but they will cook down while baking.
  • Heap them up in the middle for a great looking pie.
  • Cover with top crust and cut vents.
  • Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.

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RECIPE SUBMITTED BY

My husband and I live on our sailboat in San Diego Bay with our two old cats. I love to cook - my favorite time to cook is when we are at anchor. There is something about cooking a great meal without being "plugged in". If I had a month off? I do have a month off (between jobs) and I am bust reorganizing shelves, cabinets, drawers, everything.
 
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