Thursday, November 8, 2012

Triple Berry Pie

So I called my husband up the other day and told him we were having quiche for dinner. You see, he hates breakfast for dinner. Or, he hates the IDEA of it. But when I whip out a yummy, cheesy, flakey-crusted quiche out of the oven, he loves me. He loves it, that is! Anyway, this isn’t about the quiche. This is about the extra 2 pie crusts I had AFTER I made the quiche.

I couldn’t decide what to do, lemon meringue pie, coconut creme pie, or just plain old baked cinnamon and sugar sticks. So, I do what I always do, and asked the man with an opinion. I knew he wasn’t a huge fan of pie, but I decided to ask him what flavor he would like. He immediately, like so fast I couldn’t take a breath, answered that he wanted triple berry pie. SOOO not up his alley. I DID NOT QUESTION. That sounded A-maze-ing to me. So I hopped in the car, loaded my twin boys into the grocery store, and got my blueberries, raspberries, and blackberries. Then the fun was everything I had dreamed, and impressed the one and only Mr. hubby. This would be a perfect dessert for the upcoming holidays...I know it's on our menu.

Triple Berry Pie
Printable Version

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill. And if it stays in the freezer for 1, or 5 (oops!) Hours, it still works great!)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan.

Makes 3 crusts

Pie Filling
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 teaspoon ground cinnamon
1 1/2 tablespoon butter

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.

Enough filling for 1 pie

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