Summer Berry Pie
2 3/4 cups flour
1 1/2 teaspoons kosher salt
1/3 cup Crisco, chilled
16 tablespoons unsalted butter, chilled, cut into cubes
1/4 cup ice water (approximate)
In a medium size mixing bowl place the flour and salt and slightly mix. Add the chilled shortening and cubed butter and using your fingers (a fork or a pastry cutter) cut the two fats into the flour until broken into pea-size bits. Slowly add enough water until dough forms and shape into a disk. Wrap in plastic and chill in the refrigerator for at least 4 hours.
Berry Pie Filling
2 cups blueberries
2 cups strawberries
2 cups raspberries
3/4 cup sugar
1 teaspoon lemon zest
3 tablespoon quick cooking tapioca
- In a small heavy-bottom pot, place 3 cups of berries and bring to a boil. Reduce heat to medium and cook for 1-2 minutes. Add sugar and lemon zest and continue to cook 1-2 minutes. Remove from heat and cool to room temperature.
- Once cooled, add remaining 3 cups berries and tapioca. Stir to combine and reserve.
- Divide the dough in half and roll each piece to approximately 1/8th-inch thick. Place bottom layer in desired pie dish, making sure to press down the bottom edges leaving about 1/2-inch overlapping edges. Fill with berries. Place the top layer over the berries and press edges to seal. Trim excess dough and tuck under making a rounded edge. Then crimp edge with fingers or a fork. Cut 3 small slits in top of pie.
- Bake in a pre-heated oven at 400 F for 5 minutes and then reduce temperature to 375 F. Continue to bake until deep golden brown and bubbling, about 40 minutes. Cool to room temperature before cutting.
Finishing the Dish
When serving your summer berry pie, sprinkle with powdered sugar if desired, and enjoy it with vanilla ice cream. Hello summer!