Side Pannel
Berry Pie
Berry Pie
- Recipe Submitted by maryjosh on 03/29/2018
Ingredients List
- FOR THE PIE CRUST (We are making TWO pie crusts)
- 2 cups all-purpose flour , divided
- 6 tablespoons water , divided
- 1 teaspoon cider vinegar , divided
- 2 tablespoons powdered sugar , divided
- 1 ?2 teaspoon salt , divided
- 1 ?2 cup vegetable shortening , divided
- FOR THE FILLING
- 1 1/2 cups fresh or frozen , thawed berries (use whatever berries you prefer/have on hand)
- 1 cup finely diced apple
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-1/2 cups fresh raspberries , divided
- 1 teaspoon water
- 1 large egg white
Directions
FOR THE PIE CRUSTS
We are going to make two separate pie crusts.
Combine 1/4 cup flour, 3 tablespoons water and 1/2 teaspoon vinegar with a whisk until well blended.
Combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/4-cup shortening with a pastry blender until mixture resembles coarse meal.
Add the water mixture and toss with a fork until flour mixture is moist.
Turn out dough onto plastic wrap; press it out to a 4-inch circle.
Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle.
Freeze for 10 minutes.
Make the second pie crust following the directions above.
MAKE THE FILLING
Preheat oven to 350F.
Combine berries, apple, and lemon juice in a large bowl.
Add sugar, cornstarch, and salt; toss to combine.
Add 1-1/2 cups raspberries and mix to combine.
Remove pie crusts from freezer and let stand for 1 to 2 minutes, or until pliable.
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray.
Gently press dough against bottom and sides of pan.
Add prepared berry mixture to pie dough.
Arrange remaining raspberries over top of berry mixture.
Top with the second pie dough over the mixture and flute decoratively.
Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
In a small mixing bowl, combine water and egg white; whisk until combined.
Brush pie dough and edges with the egg mixture.
Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly.
Remove from oven and cool pie completely on a wire rack before slicing.
We are going to make two separate pie crusts.
Combine 1/4 cup flour, 3 tablespoons water and 1/2 teaspoon vinegar with a whisk until well blended.
Combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/4-cup shortening with a pastry blender until mixture resembles coarse meal.
Add the water mixture and toss with a fork until flour mixture is moist.
Turn out dough onto plastic wrap; press it out to a 4-inch circle.
Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle.
Freeze for 10 minutes.
Make the second pie crust following the directions above.
MAKE THE FILLING
Preheat oven to 350F.
Combine berries, apple, and lemon juice in a large bowl.
Add sugar, cornstarch, and salt; toss to combine.
Add 1-1/2 cups raspberries and mix to combine.
Remove pie crusts from freezer and let stand for 1 to 2 minutes, or until pliable.
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray.
Gently press dough against bottom and sides of pan.
Add prepared berry mixture to pie dough.
Arrange remaining raspberries over top of berry mixture.
Top with the second pie dough over the mixture and flute decoratively.
Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
In a small mixing bowl, combine water and egg white; whisk until combined.
Brush pie dough and edges with the egg mixture.
Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly.
Remove from oven and cool pie completely on a wire rack before slicing.
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