Wednesday, December 18, 2013

Mixed Berry Pie

Husband's birthday was last week and he doesn't really like cake and ice cream. But what he does love is pie! So every year I make him one. This year he wanted a mixed berry, so I busted out my old fashioned Better Homes and Gardens cookbook (I know, right?) and whipped up this little beauty.



  • 2 c. all purpose flour
  • 1/2 tsp salt
  • 2/3 c. shortening 
  • 6 - 7 Tbsp cold water


  • 2 c. fresh, halved strawberries
  • 2 c. fresh raspberries
  • 2 c. fresh blackberries
  • 1/2 - 2/3 c. sugar
  • 1/3 c. all purpose flour
  • 1/2 tsp ground cinnamon
  • milk (optional) 
  • egg (optional) 

How To Make It


  • Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  • Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. 
  • Repeat, using 1 tablespoon water at a time, until all the dough is moistened. 
  • Divide in half. Form each half into a ball.
  • On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
  • To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. 
  • Ease pastry into pie plate, being careful not to stretch pastry. 
  • Trim to 1/2 inch beyond edge of pie plate. 

Weave complete, before trim


  • In a large bowl combine the sugar and flour for desired berries. 
  • Stir in berries and cinnamon. 
  • Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

Sealed and milk/egg washed, ran out of sugar so went with brown sugar


  • Transfer filling to pastry-lined pie plate. 
  • Roll out remaining pastry and cut into 1/2-inch-wide strips. 
  • Fill pastry-lined pie plate with desired filling. 
  • Weave strips over filling for lattice crust.
  • Press ends of strips into crust rim. 
  • Fold bottom pastry over strips; seal and crimp edge.
  • If desired, brush top crust with milk and egg wash, sprinkle with sugar if desired. 
  • To prevent overbrowning, cover edge of pie with foil. 
  • Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). 
  • Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden.
  • Cool on a wire rack. 

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