How to make it

  • In processor add salt, sugar and flour, pulse a few times till well mixed.
  • Add Crisco, and blend till shortening has broken down into little bits (smaller than pea size)
  • Add 3 tablespoons of water and pulse till combined.
  • Take a look at your mixture, add one more tablespoon first, pulse a few times again, and stop.
  • Check with fingers (careful of the blade inside) and pick up a little of the pastry dough, can you squeeze it together and it sticks and acts like dough? Then you are ready – if not, add one tablespoon more of water and pulse a few times more.
  • Grab glass pie pan and turn out pastry dough onto pie pan.
  • Grab kids for this part, they will like playing with the dough, it will remind them of their play dough experiences (or you for that matter)
  • You are going to flatten out with your fingers and palms the pastry dough right in the pie pan, first in the center, then pushing is out towards the sides, and finally up the sides, like when you are making a graham cracker crust or pressing out shortbread.
  • Pat out pastry dough as thin as you can make it. If you make a hole, no worry, just fix it by patching it up with some of the dough, no one is going to see the bottom of this except the bottom of the plate when they are finished with it and asking for seconds!
  • Allow for extra dough to be pushed up and over sides of pie pan.
  • Place pie pan with pastry dough in it, in the freezer till ready to bake.
  • Turn on oven at 375 degrees to preheat
  • In bowl, add frozen berries (fresh fine too), and skinned, cut up pear and granny smith apple cut up into bite size pieces and add them to bowl with mixed fruit.
  • Add sugar, lemon juice, zest, and extracts to fruit.
  • With wooden spoon, gently mix fruit till well combined.
  • Add flour and gently stir once again till well incorporated.
  • Take pie pan with pastry dough outside of your freezer.
  • Pour fruit mixture into pie pan and pull up any other the extra pie pastry dough over the fruit as best you can.
  • Place in oven and bake for 30 minutes.
  • Let cool once out of oven for 30 minutes, prior to serving.
  • Serve with whipped cream, or your favorite good ice cream.
Mixed fruit ready to be put in "pie pastry"   Close
Ready for the oven   Close

People Who Like This Dish 1
Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
    Show off! Just kidding.. love it! Thanks for a luscious recipe. JoyMarie
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  • zena824 10 years ago
    This sounds incredible...... cant wait to make it!!!!
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  • divaliscious 10 years ago
    I named it Guillotined Mixed Berry Galette, since I frankly have yet to make a pie pastry like my mom - despite me standing right by her side so many times...I tend to guillotine my efforts almost every time, and that's with knowing every one of her pie pastry tricks! This though allows me to save face and still make a nice pie...So this is a nice cheat pie, if you get my drift...

    One word on fruit and the amount of flour. If using more apples say then berries, use 1 tablespoon less of flour. The flour is used to "soak" up the extra juices that come from the berries such as blackberries and razzberries.
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