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.**
Servings Prep Time
Yield12 servings 20minutes
Cook Time
45minutes
Servings Prep Time
Yield12 servings 20minutes
Cook Time
45minutes
Ingredients
For the Crust
  • 4cups all purpose flour
  • 4teaspoons sugar
  • 2teaspoons Salt
  • 1cup buttercubed
  • 1cup vegetable shortening
  • 1cup ice water
For the Filling
  • 7cups frozen raspberriesblueberries, and blackberries
  • 1cup sugar
  • 1tablespoon lemon juice
  • 4tablespoons cornstarch
  • 2tablespoons butter
  • 1 egg whitebeaten
  • 2 Tablespoons Butter
  • 1 egg whitebeaten
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.