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Prep 30 mins
Cook 50 mins
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!
- 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.