Three Berry Pie The Best Recipes

Sunday, December 27, 2015

Three Berry Pie

"In this recipe you may use blackberries in preference to raspberries. Frozen fruit may be used in preference to fresh."

Ingredients :

Pastry for a Double-Crust Pie:
2 cups all-motive flour
half teaspoon salt
2/three cup shortening, chilled
6 tablespoons bloodless water
Three-Berry Filling:
1 cup clean strawberries, halved
2 cups fresh raspberries
1 half cups clean blueberries
half of cup white sugar
three tablespoons cornstarch

Instructions :

Prep : 45M	Cook : 8M	Ready in : 3H

Combine the flour and salt. Using a pastry blender, cut inside the shortening till the portions are the scale of small peas. Sprinkle 1 tablespoon of the water over part of the aggregate, then gently toss with a fork. Push moistened element to the facet of the bowl. Repeat, the use of 1 tablespoon of water at a time, until all is moistened. Divide the dough in 1/2. Form each half of right into a ball and flatten barely. Wrap in plastic and refrigerate for as a minimum half-hour.
Transfer one piece of dough to a lightly floured surface. Roll the dough from the middle to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a nine-inch pie plate. Ease the crust into the pie plate, being careful now not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and go back the pastry-covered pie plate to the refrigerator.
In a large blending bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; lightly toss until berries are covered. Allow fruit mixture to stand for about 15 minutes.
Preheat the oven to 375 stages F (one hundred ninety ranges C). Place a baking sheet within the oven to preheat.
Roll out the closing pastry for the pinnacle crust. Stir the berry aggregate and pour the filling into the pastry-coated pie plate. Place the pinnacle crust over the pie and trim the rims, leaving a half-inch overhang. Fold the pinnacle crust beneath the lowest crust, pressing lightly to seal. Crimp the rims of the crust and cut vents inside the top to allow steam to break out. To save you over-browning, cover the threshold of the pie with foil.
Bake within the preheated oven on the baking tray for 25 mins. Remove the foil.
Bake for a further 20 to 30 minutes, or till the filling is bubbling and the crust is golden. Cool on a twine rack.

Notes :

You can use frozen fruit in place of fresh berries; just growth the bake time. Bake the pie for 50 mins, put off the foil, and then bake for an extra forty mins or till filling is effervescent and pastry is golden brown.
Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it flippantly, and make easy-up simpler.

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