Country Three Berry Pie

Country Three Berry Pie

Yield: 1 Servings
2 c all-purpose flour
1 t salt
3/4 c butter flavored shortening.
-chilled
1 T lemon juice
3 T lemon juice
2 c fresh (or frozen
strawberries ),thawed and
-drained
1 c fresh (or frozen
blueberries ),thawed and
-drained
1 c fresh (or frozen
raspberries ),thawed and
-drained
1 T lemon juice
1/4 c quick-cooking tapioca
1 1/4 c sugar
1 ds salt
1/2 t cinnamon
2 T butter,cut into small
Pie crust: items #1-5
In a large mixing bowl, combine flour and salt. Cut in half of the
shortenmg until the mixture resembles coarse crumbs. Cut in the
remaining shortening until the mixture is the size of peas. Mix the
lemon juice with the water. Sprinkle liquid over mixture and toss
gently until all is moistened. Knead pastry lightly and quickly with
fingertips until the pastry clears the bowl. Divide and form into 2
flat rounds and wrap in plastic. Chill for 30 minutes.
Pie filling: Combine all berries in a large bowl. Sprinkle the lemon
juice over the berries. Sprinkle the tapioca over the berries and toss
gently to coat evenly. Let sit for 15 minutes. Combine the sugar, salt,
and cinnamon. Stir the butter into the berries. Toss sugar mixture with
berries. On a floured surface roll out one round of chilled pastry and
place in pie pan. Roll out second round of pastry to form a lattice
top crust. Place filling evenly in pie shell and cover with lattice
strips. Seal and flute edges. Lightly sprinkle top with sugar, if
desired. Cover edge with foil. Bake in preheated 425 degree oven for 20
minutes. Reduce heat to 375 degrees and bake 30 more minutes. Remove
foil the last 15 minutes. Cool pie on wire rack.
Axact

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