Jumble Berry Pie

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Jumble Berry Pie

Prep Time: 25 minutes

 

 

Ingredients

 

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter, cut up

1/4 cup vegetable shortening

4 to 6 tablespoons ice water

3/4 cup sugar

1/4 cup all-purpose flour

3 cups fresh blueberries

1-1/2 fresh raspberries

1-1/2 fresh blackberries

1 tablespoon butter, cut up

1 tablespoon heavy or whipping cream or milk

1 tablespoon sugar

 

Directions:

 

1. For the pastry, combine the 2 cups flour and the

salt in large bowl. Cut in the 1/2 cup butter and the

shortening with pastry blender until mixture resembles

fine crumbs. Stir in water, 1 tablespoon at a time,

until mixture begins to hold together. Divide into 2

balls, one slightly larger than the other. Flatten

into disks. Chill.

2. Heat oven to 425 degrees F. For the filling,

combine 3/4 cup of the sugar and the 1/4 cup flour in

bowl. Add berries and toss to combine. On floured

surface, roll larger pastry disk to 11-inch circle.

Fit into 9-inch pie pan; flute edges. Spoon berries

into pie shell; dot with the 1 tablespoon butter. Roll

small pastry disk to 9-inch circle; cut into 1/2-inch

strips. Weave strips over pie in lattice pattern.

Brush pastry with cream; sprinkle with remaining 1

tablespoon sugar.

3. Place on cookie sheet and bake 15 minutes. Reduce

oven temperature to 375 degrees F and bake 50 to 60

minutes more or until center is bubbly. Makes 8

servings.

 

Nutritional facts per serving

 

calories: 440 , total fat: 21g , saturated fat: 10g ,

cholesterol: 37mg , sodium: 273mg , carbohydrate: 61g

, protein: 5g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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