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Four Berry Pie




Source of Recipe


From 2004 finalist, Lynn Hrenko


List of Ingredients




For the Filling

3 cups blueberries (fresh are best)
1 cup blackberries or boysenberries
1 cup raspberries
1 cup cranberries
2 tablespoons of butter
1 teaspoon of cinnamon
2/3 cup flour
1-2 cups sugar

For the Crust

2 cups of flour
2/3 cup, plus 1 tablespoon shortening
1 teaspoon salt
1 tablespoon sugar
1/4 cup of ice water


Recipe



Make the Crust
Combine flour, salt, and sugar. Mix with a fork. Add shortening and mix with a pastry blender or a fork until well combined. Add ice water and mix lightly with a fork until dough is able to be formed into a ball. Spray pie pan lightly with a non-stick cooking spray. Use approximately half of the dough to form the bottom crust and the remainder for the top crust.

Make the Pie
Preheat oven to 425°F.

Mix flour, sugar and cinnamon in a bowl. Mix all berries in a separate bowl. Add half of the dry ingredients with the berries.

Place a layer of berry mixture in pie pan and top with part of the remaining dry ingredients, continue until all berries and dry ingredients are used.

Dot the top with butter. Top with crust. Brush top crust lightly with water and sprinkle with sugar.

Bake in preheated oven for approximately 40-45 minutes -- until juices are bubbly and crust is browned.

Cool completely and serve.