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May 30, 2009
Very Berry Pie
This is a very Delicious pie and so easy to make. I made this for Mothers Day. I know I am a little late posting it. I forgot to take a picture after it came out of the oven because we had to leave to go to dinner at my brothers. So here it is before the oven. The crust recipe is also amazing. They are both from my Lion House cookbook.
VERY BERRY PIE
1 bag (16 ounces, no sugar added) frozen boysenberries 1 bag (8 ounces, no sugar added) frozen blueberries 1 bag (8 ounces, no sugar added) frozen raspberries 1 ¾ cups sugar ½ teaspoon salt ½ cup cornstarch Pastry for two 2-crust pies
Thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries. Mix well with rubber spatula. Fill crusts, and bake at 375 degrees for 45 to 50 minutes or until golden brown. Makes 2 pies.
This recipe for pie dough is so easy because you can make it in your mixer. I use 1/2 cup butter and 2/3 cup shortening instead of using margarine and lard. I never have lard on hand. It works every time. Please try this pie dough recipe, you won't be disappointed.
Lion House Pie Dough
1/4 cup butter 1/4 cup margarine 1/3 cup vegetable shortening 1/3 cup lard 1 tablespoon sugar 1/2 teaspoon baking powder 1 teaspoon salt 1 tablespoon nonfat dry milk 3 cups unsifted all purpose flour 1/2 cup cold water (may need 1 tablespoon more water)
In a mixer cream together the fats. Add sugar, baking powder, salt, and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer. (This crust can also be made using the traditional pie crust method, by hand-cutting fat into dry ingredients.)
Roll out half of the pastry very thin. Line a pie pan. Trim pastry 1/4 inch beyond rim of pie pan. Roll out remaining pastry for top crust. Cut several slits or a fancy design near center. Fill bottom crust. Moisten the edge of the bottom crust and center top crust over filling. Open slits with knife (steam must escape during baking). Trim the top crust, letting it extend 1/2 inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom crust and flute. Bake according to directions in individual recipe.
Makes one 9-inch two-crust pie. This is a very pliable, tender, easy-to-handle dough. If you are making an 8 inch pie, extra dough may be wrapped well in plastic wrap and stored in the freezer for future use. Leftover pie dough makes excellent tarts.