Normally, I'm a huge fan of pumpkin pies, but the fall season has become so inundated with pumpkin spice everything that I didn't really want to make one (another factor was that I didn't have any graham crackers on hand, and there's something so wrong to me about a pumpkin pie in a regular crust). So despite it not being quite in season, I decided to make a super berry-licious pie.
Serving this pie will be quite messy, but it is a most delicious mess! I suggest serving with vanilla bean ice cream.
"Berry" Delicious Pie
- 3 cups all purpose flour
- 1 Teaspoon salt
- 1/2 Cup Vegetable Shortening
- 1/2 Cup (2 standard- size sticks) butter + extra to coat sides and bottom of pan and brush on top
- Ice water
- 4 Cups of strawberries, raspberries, blackberries, and blueberries, washed and dried
- 1 Cup sugar
- 1/3 Cup cornstarch
- 1/2 Teaspoon ground cinnamon
- Turbinado sugar for sprinkling
- Butter your 9" pie pan and set aside. In a large bowl, combine your flour and salt. Gradually add in your butter and shortening and combine using a pastry cutter, two forks, or your hands (I tried using the pastry cutter again and still think using my hands is more efficient, but it's a personal preference!).
- Slowly add ice water by the tablespoon to your mixture, until you can form a ball with your hands as you mix. In total, I used about 10 tablespoons, but it may vary. Don't make your dough too wet or it'll be hard to work with!
- Cut about 3/4 of your dough out. Reform into a disk and place between two sheets of parchment or wax paper. Using a rolling pin, roll out from the middle to the sides until your dough is about 1/4 of an inch thick. Gently place over your pie pan and press very gently into the bottoms and sides of the pans, cutting off the excess dough and adding back into the 1/4 you had set aside. Place the bottom crust piece in the freezer and freeze.
- Mix together sugar, cornstarch, and ground cinnamon together and pour over berries, mixing well without crushing the berries. Set aside for 30 minutes.
- In the meantime, preheat the oven to 350ºF and roll out the remaining dough and cut designs as you desire. I personally like the combination of the lattice top and the braid, but you can cut out designs using a small cookie cutter (or free handing if you are much more talented than I!) and place on top.
- Pour berries into cold crust and decorate the top as you wish. Melt butter and brush some on the top crust to facilitate a nice, brown crust. Sprinkle some Turbinado sugar on top for an added extra crunch.
- Put pan over a baking sheet covered in aluminum foil (to catch any excess dripping for easy cleaning), and bake for 50 minutes, or until the crust is browned and the filling starts to bubble.