Mixed Berry Pie Recipe

How to make it

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• Preheat the oven to 350*F
• For the Crust:
• measure and chill the shortening, cut into chunks
• cut chilled butter into chunks
• Process the flour, salt shortening and butter in a food processor until you have a gravely texture.
• Add 5 tablespoons of water by sprinkling all over the flour mixture.
• Process again until you have the texture of peas.
• If you need to add more water do so, up to 1/2 cup no more.
• Dump dough out onto a large sheet of plastic wrap.
• Push the dough together to form a ball.
• Flatten out and cover.
• Place into the refrigerator for up to 24 hours but at least one hour before using.
• Take dough out and let it come to almost room temperature.
• Unwrap and cut into two equal pieces.
• Roll the first piece into a 11-12 inch circle.
• Place into a pie pan gently work the dough to the bottom and sides of pan.
• Combine the flour sugar and cinnamon, stir with a fork to blend. Spread 1/3 (~1/2 cup) of mixture into the bottom of the pie crust.
• Add the fruit to the pie crust. Cover with remaining sugar mixture.
• Dot the fruit with the 1 1/2 tablespoons of butter in little chunks.
• Roll out second piece of dough.
• Trim the first crust leaving about 1 inch around the edge.
• Moisten the edge of the dough with ice water.
• Place the second circle of dough on pie.
• Carefully tuck the top dough under the bottom.
• Flute the edge of the crust.
• With a knife, place 8 inch slits on the top of the pie.
• Bake for 45 minutes.
• Check for doneness by inserting a knife into the center of the pie.
• If there is little or no resistance, the pie is done.