Triple Berry Pie
Indulge in the delightful combination of fresh strawberries, ripe raspberries, and juicy blueberries, nestled in a flaky homemade crust. A delightful dessert to savor during the summer season!
Ingredients
| 2 | all-purpose flour |
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| ½ | teaspoon salt |
| ⅔ | cup shortening, chilled |
| 6 | tablespoons cold water |
| ½ | cup white sugar |
| 3 | tablespoons cornstarch |
| 2 | fresh raspberries |
| 1 ½ | fresh blueberries |
| 1 | cup fresh strawberries, halved |
Instructions
| 1. | Prepare the crust: In a large bowl, combine all-purpose flour and salt. Using a pastry blender or 2 knives, cut in chilled shortening until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, while tossing with a fork, until the flour mixture is moistened. Be cautious not to add excess water. The pastry mixture should come together when squeezed in your hand. Divide the dough into two portions and shape them into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes. |
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| 2. | On a lightly floured surface, roll out one portion of the dough from the center outwards, forming a 12-inch circle. Gently lift the crust using a rolling pin and transfer it to a 9-inch pie plate. Carefully fit the crust into the plate without stretching it. Trim the excess crust to align with the rim of the pie plate and return it to the refrigerator. |
| 3. | Prepare the filling: In a large bowl, combine white sugar and cornstarch. Add fresh raspberries, blueberries, and halved strawberries; gently toss to coat. Allow the fruit mixture to sit for approximately 15 minutes. |
| 4. | Preheat the oven to 375 degrees F (190 degrees C) while placing a baking sheet inside to preheat. |
| 5. | Roll out the remaining dough for the top crust. Give the berry mixture a gentle stir and pour it into the prepared pastry-lined pie plate. Cover the filling with the top crust and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges and create vents on the top crust to allow steam to escape. To prevent excessive browning, cover the edges with foil. |
| 6. | Bake the pie on the preheated baking sheet for 25 minutes. Remove the foil and continue baking until the crust turns golden and the filling is bubbling, approximately 20 minutes more. |
Published on Jul 19, 2024 by Luminița