Four-Berry Pie

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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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