Description
This Berry Pie recipe is a delightful combination of fresh berries and apples in a flaky, homemade crust. Perfect for any occasion, this pie is sure to impress your family and friends.
Ingredients
Scale
For the Double Pie Crust:
- 2 cups all-purpose flour, divided
- 6 tablespoons water, divided
- 1 teaspoon cider vinegar, divided
- 2 tablespoons powdered sugar, divided
- 1/2 teaspoon salt, divided
- 1/2 cup vegetable shortening, divided
For the Filling:
- 1 1/2 cups fresh or frozen berries (thawed if frozen), any variety
- 1 cup finely diced apple
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups fresh raspberries, divided
- 1 teaspoon water
- 1 large egg white
Instructions
- Make the Double Pie Crust: Mix water with flour and vinegar. Combine 1/4 cup flour, 3 tablespoons water, and 1/2 teaspoon vinegar with a whisk until well blended.
- Mix the dry ingredients: In a bowl, combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt; cut in 1/4-cup shortening with a pastry blender until the mixture resembles coarse meal.
- Combine to make the dough: Add the water mixture and toss with a fork until the flour mixture is moist.
- Roll out the pie dough: Turn the dough onto plastic wrap and press it into a 4-inch circle. Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle between the two sheets. Freeze for 10 minutes.
- Make the second pie crust following the directions above.
- Fill and Bake the Pie:
- Prep: Preheat the oven to 350ºF.
- Mix the filling ingredients: Combine berries, apple, and lemon juice in a large bowl. Add sugar, cornstarch, and salt; toss to combine. Add 1 1/2 cups raspberries and mix to combine.
- Prepare the bottom pie crust: Remove the prepared pie crusts from the freezer and let them stand for 1 to 2 minutes, or until pliable. Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press the dough against the bottom and sides of the pan.
- Fill the crust: Add the prepared berry mixture to the pie dough. Arrange remaining raspberries over the top of the berry mixture.
- Add the top crust: Top with the second pie dough over the mixture and flute decoratively. Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
- Add an egg wash: In a small mixing bowl, combine water and egg white; whisk until combined. Brush the pie dough and edges with the egg mixture.
- Bake: Bake for 50 to 55 minutes, or until the crust is golden and the filling is bubbly.
- Cool and serve: Remove from the oven and cool the pie completely on a wire rack before slicing.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Berry Pie, Homemade Pie, Fruit Pie
