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Triple Berry Pie

The perfect summer treat is a pie baked right at home. Fragrant and delicious, a pie is a great way to use all those berries harvested during the hot summer months. I particularly like blackberries, raspberries and blueberries, which are used to prepare this Triple Berry Pie. But you can use any variation of berries you prefer.

  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon (2.5 mL) salt
  • 2/3 cup (125 g) shortening
  • 6 tablespoons (30 mL) ice-cold water
  • 4 1/2 cups (675 g) fresh berries
  • 1/2 cup (100 g) sugar
  • 3 tablespoons (22.5 g) cornstarch
  • 1 egg
  • 1 tablespoon (15 mL) water

In a bowl, mix together the flour and salt. Use a fork to cut the shortening into the flour until pea-sized crumbs form. Add the water, 2 tablespoons at a time, and mix until a dough forms. Divide the dough in half, form into a disk and wrap with plastic wrap to store in the refrigerator for at least 30 minutes.

Fill a separate bowl with the berries, sugar and cornstarch, and toss until the berries are evenly coated. Set aside for 10 minutes. Meanwhile, preheat the oven to 375 degrees F.

On a lightly floured surface and with a floured pin, roll out the dough to 12-inch circles. Place one crust into the bottom of a 9-inch pie plate, fill with the berry mixture and top with the other pie crust, using the design of choice. Trim the dough to 1 inch past the pie plate. Tuck the ends under the bottom crust and pinch or crimp to seal. Cut vents, as needed.

Whisk the egg and water together. Use a pastry brush to apply the egg wash to the pie crust.

Bake the pie for 50-55 minutes or until the crust is golden. Transfer to a wire rack to cool completely before serving.

Source recipes -Here-