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Three Berry Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Summertime berry pie with fresh strawberries, raspberries, and blueberries in a flaky homemade crust.
Ingredients:
  • 2 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.66666668653488 cup shortening, chilled
  • 6 tablespoons cold water
  • 0.5 cup white sugar
  • 3 tablespoons cornstarch
  • 2 cups fresh raspberries
  • 1.5 cups fresh blueberries
  • 1 cup fresh strawberries, halved
Instructions:
  • Create the crust by mixing flour and salt in a large bowl. Use 2 knives or a pastry blender to incorporate cold shortening until the mixture looks like coarse crumbs. Add water gradually, 1 tablespoon at a time, and stir with a fork until the flour is moistened. Be careful not to add excess water; the pastry should come together when squeezed. Split the dough in half, form into balls, wrap in plastic, and chill in the fridge for at least 30 minutes.
  • Place one dough ball on a lightly floured surface. Roll it from the center outwards to create a 12-inch circle. Gently wrap the crust around a rolling pin, then unroll it into a 9-inch pie plate. Carefully fit the crust into the plate without stretching it. Trim any excess dough so it aligns with the pie plate rim and chill in the refrigerator.
  • Prepare the filling by combining sugar and cornstarch in a large bowl. Mix in raspberries, blueberries, and strawberries, gently tossing to coat. Let the fruit mixture sit for approximately 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) with a baking sheet inside.
  • Roll out the rest of the dough to form the top crust. Mix the berry mixture and pour it into the pie plate lined with pastry. Place the top crust over the filling and trim the edges, leaving a 1/2-inch overhang. Tuck the top crust under the bottom crust, lightly pressing to seal. Crimp the edges and cut slits in the top crust to let steam escape. Cover the edges with foil to avoid over-browning.
  • Place the dish in the preheated oven on the baking tray for 25 minutes. Remove the foil and bake until the crust turns golden and the filling starts bubbling, which should take about 20 minutes more.

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