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Triple Berry Pie

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 Triple Berry Pie
Recipe for the week of October 14-18, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 12 servings
Ingredients
For the Crust
  • 4 cups all purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons Salt
  • 1 cup butter cubed
  • 1 cup vegetable shortening
  • 1 cup ice water
For the Filling
  • 7 cups frozen raspberries blueberries, and blackberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 egg white beaten
  • 2 Tablespoons Butter
  • 1 egg white beaten
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 12 servings
Ingredients
For the Crust
  • 4 cups all purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons Salt
  • 1 cup butter cubed
  • 1 cup vegetable shortening
  • 1 cup ice water
For the Filling
  • 7 cups frozen raspberries blueberries, and blackberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 egg white beaten
  • 2 Tablespoons Butter
  • 1 egg white beaten
Instructions
For the Crust
  1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a fork, cut them into the dry ingredients until you have small pea-sized crumbs.
  2. Slowly drizzle in some of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs and add to pie tin.
Make the Filling
  1. Add berries, sugar, and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.
  2. Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
  3. Bring the pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture until thickened, about 2-5 minutes.
  4. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell. Add a whole top with holes pricked on top for steam to escape.
  5. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
  6. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
  7. Remove to a wire cooling rack and allow to cool for several hours. Once completely cooled, you can cut into it or cover it and refrigerate it overnight to serve the next day.