This fruit pie is bursting with flavors of raspberries, blueberries and olallieberries (or blackberries). The pie crust is ultra-tender and bakes flaky and golden. This is a perfect summer pie, with a scoop of vanilla ice cream. I'll tell you a little secret. You can definitely use frozen berries in the winter, and bring a little summer flavors into your kitchen.
Course Dessert
Cuisine American
Keyword Apricot Pie, French Pie Crust, Olallieberry Pie, Pie Crust
Prep Time 45 minutesminutes
Cook Time 50 minutesminutes
Cooling Time 4 hourshours
Total Time 5 hourshours35 minutesminutes
Servings 10
Calories 497kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the crust:
3cupsall-purpose flourrecommended: King Arthur Flour
1-1/2tsp.salt
3Tablespoonswhite sugar
1cupshorteningI used butter flavor Crisco
1egg
1teaspoondistilled white vinegaryou can't taste the vinegar in the crust
5Tablespoonscold water
Optional:
1egg whisked with 1 Tablespoon water.
For the fruit filling:
1pintraspberriesfresh or frozen
1pintblueberries (fresh or frozen
1pintblackberriesI used frozen unthawed, olallieberries
zest of one small lemon
juice of one small lemon
3/4cupsugarreduce or increase, depending on the tartness of your berries
3Tablespoonscornstachor ClearJel (purchased online with King Arthur Flour
pinchof salt
2tablespoonsunsalted butter
Instructions
For the crust (food processor method)
Add all the ingredients, except for the water, into a food mixer with the blade attachment.
Pulse until the ingredients until it resemble coarse crumbs.
Slowly add the water, through the tube attachment, and mix until it is just combined.
Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight.
Without a food processor:
Combine all the dry ingredients, then cut in the shortening with a pastry cutter.
In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary.
For the berry pie filling:
You can use frozen berries, and you don't need to thaw them, first.
Blend the ClearJel (or cornstarch) with the sugar and pour over the fruit. Add the lemon zest and juice. Gently combine and set aside.
To the prepared pie crust, add the berry filling and dot with the butter.
Top with the pie crust, and cut steam vents.
If using the egg wash, brush all over the pie crust and sprinkle with coarse sugar.
Set onto a parchment lined baking sheet and bake at 350F for 50 minutes, or until golden brown.
Allow to cool for at least three hours, so that the berry filling can become first and set.
Serve with vanilla ice cream and savor the flavor!