National Pie Day

Hurray for National Pie Day!  In honor of this very sweet day I am re-posting my favorite pie recipe for the most delicious berry pie ever....and don't even get me started on the crust.  It is simply the best pie crust I have ever worked with...thank you Sue's mom!  

I created this recipe years ago when I was living in St. George and bought some super fresh sweet cherries from a farmer's market.  I kept eating them and craved a sweet cherry pie which is the opposite of the sour pie cherries that is commonly used.  I mixed sweet fresh cherries with blackberries, blueberries and sweet and good with ice here is my favorite summer fruit pie recipe....

Verry Berry Pie


3 Cups Frozen Mixed Berries thawed and drained to remove access liquid...
3 Cups Pitted Sweet Cherries
2 Cups of Sugar
2 Teaspoons Vanilla
5 Tablespoons  of  Tapioca
2 Teaspoons of Cornstarch

Mix all ingredients on a bowl and set aside......


3 Cups All-Purpose Flour
1 Teaspoon Salt
1/2 Cup Cold Butter, Cubed
1/2 Cup Cold Butter Flavored Shorting
1 Egg
2 Teaspoons of Vinegar
Ice Water

 This recipe is from one of my closest friends...whose mother passed it to her.  I though I had the best dough recipe until I used hers last fall.  In a food processor add flour, salt, and cubed shorting and butter.  Cut the  butter and shorting into flour on pulse setting until it is mixed together...until it is crumbly.  

Whip the egg and add to flour mixture...add vinegar and while the processor blades are turning add the ice water  a teaspoons at a a drizzle until the the dough forms into a ball.  Don't over process the not knead.

To roll out the dough place a piece of wax paper on the counter and place half of the dough on the paper and top with another piece of wax paper.  Roll the dough out between the wax paper.  This helps cut down on the amount of flour added once it is thin it is ready to lay across the pie plate.  

Once you have laid it out across the pie plate...fill the crust with the can over fill a little as the berries cook down.  I made a lattice top crust.  To make this crust lay out a dough of crust between the wax paper and get thin again! :)  Peel off the top layer and using a pizza dough cutter cut strips  that are 1/2 to 3/4" wide.

Begin the lattice by placing strips across the top about a inch apart.  Then place a strip on the right side and lift the dough over and under till you reach the other side.  Repeat all the way across until you have a beautiful lattice.  Wash the top of the crust with an egg wash and sprinkle generously with sugar.

Bake at 400 degrees for approximately 45 minutes or until the top is golden brown.  Let cool to room temperature....this will continue to thicken as it cools. Serve cool with fresh vanilla ice cream!!!

I think I am going to have to make this tonight....

All Joy,


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