Ripe Triple Berry Pie Recipe
Entry #2341, April 25, 2013
Ready for a sweet variety to your dessert, then try this three berry pie! You tasty the flaky crust, that holds the juicy goodness that each of the berries brings into the filling which explodes in your mouth every time you take a bite. This recipe will take you back to the times when you would sit on the porch and drink juice watched the sunset.
Ripe Triple Berry Pie
Image via: Herald Guide
Prep Time: 45 min.
Cook Time: 45 min.
Pastry for a Double-Crust Pie
- 2 cups of All-Purpose Flour
- ½ teaspoon of Salt
- 2/3 cup of Shortening, Chilled
- 6 tablespoons of cold water
- 1 cup of Fresh Strawberries, halved
- 2 cups of Fresh Raspberries
- 1 ½ cups of Fresh Blueberries
- ½ cup of White Sugar
- 3 tablespoons of Cornstarch
Image via: Bakers Squares Restaurants
- Combine the flour and salt in a bowl. Using a pastry blender, cut in the shortening until the pieces are the size of small peas then sprinkle 1 tablespoon of the water over part of the mixer and gently toss with a fork.
- Push the moistened portion to the side of the bowl and repeat using 1 tablespoon of water at a time until all is moistened.
- Divide in the dough in half, form each half into a ball and flatten slightly and wrap into plastic. Refrigerate the dough for at least 30 minutes.
- After the dough has been refrigerated, transfer one piece of it to a lightly floured surface. Roll that dough from the center to the edges to form a 12-inch circle. Then wrap the crust around the rolling pin and unroll it onto a 9-inch pie plate. Gently ease the crust into the pie plate, being very careful not to stretch it.
- Trim the bottom crust evenly with the rim of the pie plate, and put the pastry-lined pie plate back into the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch then add in the strawberries, raspberries, and blueberries; gently toss until berries are fully coated. Let the fruit mixture stand for about 15 minutes.
- Preheat the oven for 375 degrees F and place baking sheet in to a preheated oven.
- Roll out the remaining pastry for the top crust, stir berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, making sure to leave a ½ -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.
- Then put the pie into the preheated oven and bake tray for 25 minutes. Then remove the foil and bake for an additional 20-30 minutes or until the filling is bubbling and the crust is golden. When finished baking let the pie cool on the rack and then serve!
For more dessert recipes on Stagetecture, click here.