Berry Pies

Pastry for a Double-Crust Pie
2 c. all-purpose flour
½ tsp. salt
⅔ c. shortening, chilled
6 Tbsp. cold water

Three-Berry Filling
1 c. fresh strawberries, halved
2 c. fresh raspberries
1-½ c. fresh blueberries
½ c. white sugar
3 Tbsp. cornstarch
Instructions - Pie Crust
  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas.
  • Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork.
  • Push moistened portion to the side of the bowl.
  • Repeat, using 1 tablespoon of water at a time, until all is moistened.
  • Divide the dough in half. Form each half into a ball and flatten slightly.
  • Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface.
  • Roll the dough from the center to the edges to form a 12-inch circle.
  • Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate.
  • Ease the crust into the pie plate, being careful not to stretch it.
  • Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
Instructions - Berry Filling
  • In a large mixing bowl, stir together the sugar and cornstarch.
  • Add the strawberries, raspberries, and blueberries; gently toss until berries are coated.
  • Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F.
  • Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust.
  • Stir the berry mixture and pour the filling into the pastry-lined pie plate.
Instructions - To Assemble
  • Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang.
  • Fold the top crust under the bottom crust, pressing lightly to seal.
  • Crimp the edges of the crust and cut vents in the top to allow steam to escape.
  • To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.