| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | One 9-inch pie |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup chilled shortening
- 1/2 cup cold butter
- 1/2 to 1/3 cup ice water
- 2 cups blueberries, fresh or frozen
- 2 cups raspberries, fresh or frozen
- 1 cup blackberries, fresh or frozen
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 tablespoons butter
Instructions
- For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
- Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
- Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
- For the filling: If using frozen fruit, measure first, then thaw and drain fruit.
- Preheat the oven to 350 degrees F.
- Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
Reviews
Great pie. So simple. I bake it several times throughout the spring and summer. Always a favorite!
Yummy!
Delicious!
Question: I don’t see anywhere in the instructions when or where to add the last bit of butter? I’m assuming on the fruit? Do you melt it or dot the fruit with cold butter?
Question: I don’t see anywhere in the instructions when or where to add the last bit of butter? I’m assuming on the fruit? Do you melt it or dot the fruit with cold butter?
I used 2 c blueberries, 1 heavy c cherries and 2 c gooseberries. I also put 1/3 of the sugar/flour/cinnamon mixture on the bottom (per recipe), mixed a 1/3 with the berries and sprinkled the remaining 1/3 over the top of the fruit, then dabbed with the butter. Also added 1T cassis and some lemon zest per Ina’s blueberry pie recipe. Had to bake it a bit longer, but it was delish.
My very picky husband said this was the best dessert I have ever made & I bake a lot! Followed the recipe exactly as written & put the butter on top of the filling under the top crust. Delicious!!
Great pie dough. I did the whole thing in the food processor and it came out great.
Cut the sugar down to 3/4 cup. Glad I did, for me one cup would be too sweet. Used 1 1/2 tsp. Penzey apple pie spice and a squeeze of lemon.
This pie was great! I used store bought crust and fresh blueberries and strawberries. I kept true to the other ingredients and modified the baking time to 375 for 55 minutes. The pie came out delicious. I will definitely make this again.
so yummy and so easy! perfect dessert for special occasions or just a sweet tooth.
Amazing recipe! Received rave reviews from the whole family. Personally, I liked the 1 C of sugar; I didn’t find it too sweet. I forgot to add the butter to the filling, but I don’t think it made a huge difference.
Fabulous! Used Pillsbury refrigerated pie crusts. Only added 1/2 pint of raspberries. Made it twice like this and the results were highly praised. Thanks hon!