Three Berry Pie So Tasty

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Three Berry Pie

"In this recipe you could use blackberries instead of raspberries. Frozen fruit may be used in preference to fresh."

Ingredients :

Pastry for a Double-Crust Pie:
2 cups all-reason flour
1/2 teaspoon salt
2/3 cup shortening, chilled
6 tablespoons bloodless water
Three-Berry Filling:
1 cup fresh strawberries, halved
2 cups clean raspberries
1 half of cups clean blueberries
1/2 cup white sugar
three tablespoons cornstarch

Instructions :

Prep : 45M	Cook : 8M	Ready in : 3H

Combine the flour and salt. Using a pastry blender, reduce in the shortening till the pieces are the dimensions of small peas. Sprinkle 1 tablespoon of the water over part of the combination, then lightly toss with a fork. Push moistened portion to the aspect of the bowl. Repeat, the usage of 1 tablespoon of water at a time, until all is moistened. Divide the dough in half of. Form each half of into a ball and flatten slightly. Wrap in plastic and refrigerate for as a minimum half-hour.
Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to shape a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a nine-inch pie plate. Ease the crust into the pie plate, being cautious not to stretch it. Trim the bottom crust frivolously with the rim of the pie plate, and go back the pastry-covered pie plate to the fridge.
In a massive mixing bowl, stir collectively the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; lightly toss till berries are coated. Allow fruit aggregate to stand for about 15 mins.
Preheat the oven to 375 ranges F (a hundred ninety degrees C). Place a baking sheet within the oven to preheat.
Roll out the closing pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a half of-inch overhang. Fold the pinnacle crust under the lowest crust, urgent lightly to seal. Crimp the rims of the crust and reduce vents in the pinnacle to allow steam to break out. To prevent over-browning, cover the brink of the pie with foil.
Bake in the preheated oven at the baking tray for 25 mins. Remove the foil.
Bake for a further 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Notes :

You can use frozen fruit instead of fresh berries; just growth the bake time. Bake the pie for fifty minutes, get rid of the foil, and then bake for an extra 40 mins or until filling is bubbling and pastry is golden brown.
Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it evenly, and make clean-up less difficult.

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