Triple Berry Pie
raspberries and boysenberries are a perfect flavor trio, but you may use any
berries, including blueberries. Sprinkle any leftover dough with cinnamon and
sugar and bake on the side. This will keep hungry family members from trying to
eat the edges off the pie while it is cooling.
¾ teaspoon salt
¼ cup ice cold water
2 teaspoons white vinegar
½ cup Crisco® solid vegetable shortening
¼ cup butter
2 tablespoons granulated sugar
5 cups mixed unsweetened frozen berries
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
1 cup granulated sugar
Vanilla Ice Cream
1. Preheat oven to 400°.
2. Crust: Sift flour into 2 ¼ cups. Empty into a large bowl,
stir in salt, then take out a ⅓ cup flour mixture and mix with
water and vinegar. Refrigerate the vinegar/water paste.
3. Use mixer to blend shortening and butter into remaining
flour. Mix in paste and sugar with a fork. Divide pastry in
half, roll out and line an 8-inch pie plate.
4. There is no need to thaw berries. In a large bowl, mix
berries, flour, cinnamon and sugar. Pour into unbaked crust.
5. Cover with top crust, seal and flute edges. Make a slit in the
top of the pie to allow the steam to escape.
6. Bake in a preheated 400° oven 45 minutes to 1 hour or until
juices form bubbles that burst slowly. If the pie starts to brown
too quickly, lower the temperature to 350 . Cool at least
15 minutes before serving. Serve with ice cream or sweetened
Makes 8 slices