MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mixed Berry Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 servings
2 1/2 c A-P flour
1/4 ts Salt
1 c Butter; cold, in cubes
6 tb Ice water; up to 8 tb
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1 c Sugar
1/4 c Corn starch
1 ds Salt
1/3 c Water
1/2 ts Ground cinnamon (optional)
1 c Fresh blueberries
1 c Fresh raspberries
1 c Fresh strawberries; halved
3/4 c Fresh blackberries
1 tb Lemon juice
2 tb Butter
In a large bowl, mix flour and salt; cut in butter until crumbly.
Gradually add ice water, tossing with a fork until dough holds
together when pressed. Divide dough into 2 portions so that 1 is
slightly larger than the other. Shape each into a disk. Cover and
refrigerate 1 hour or overnight.
For filling, in a large saucepan, whisk sugar, corn starch, salt,
water and, if desired, cinnamon until smooth; add blueberries.
Bring to a boil; cook and stir 2 minutes or until thickened. Cool
slightly.
Set oven @ 400°F/205°C.
Gently fold raspberries, strawberries, blackberries, and lemon
juice into blueberry mixture. On a lightly floured surface, roll
out larger portion of dough into a 1/8" thick circle; transfer to a
9" pie plate. Trim crust to 1/2" beyond rim of plate. Add filling;
dot with butter.
Roll remaining dough into a 1/8" thick circle; cut into 1/2" wide
strips. Arrange over filling in a lattice pattern. Trim and seal
strips to edge of bottom crust; flute edge. Bake 10 minutes.
Reduce oven setting to 350°F/175°C; bake 45-50 minutes or until
crust is golden brown and filling is bubbly. Cool on a wire rack.
Recipe by Val Goodrich, Philadelphia, PA
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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