Cooking With Toots: Triple-Berry Pie

I spent the day with my mom today and after a long day of window shopping, we decided to make a pie. Many members are allergic to strawberries (NOT ME ;P), so I knew we couldn't make anything with "evil berries," as my mom likes to call them. I had lots of frozen berries and mom tells me that she has never made a lattice-top pie before...that had to change. I realized that it is so much easier to make a lattice-top pie when there's another person helping you. The pie made the house smell amazing and I got to cook with my mom again. I was a happy camper.

Tips:

Flour and more flour - Make sure that when you're rolling out the crust you have enough flour on the counter, otherwise it is a pain to peel off.
Metal or glass - I prefer glass pie pans, but if you use glass the pans tend to be a little bigger and deeper; you also need to lower the oven temperature if using glass.
Cover the crust - Wrap a band of aluminum foil around the edge of the pie pan and the crust; the edges always brown faster on pies and this will allow for more even cooking.
Fresh or frozen - I prefer using frozen berries because then there is less juice and therefore less mess; fresh berries are more fragile, but equally delicious.
Shortening - I prefer shortening in pie crusts because it holds better together, but I suggest butter flavored shortening so you still get that buttery flavor. You can certainly use butter if you wish or half butter half shortening. Experiment!

*Put a cookie sheet under the pie while it is baking to catch anything that may bubble over; this saves you from having to clean up later.*

Oven Temperature: Metal = 425 degrees

Glass = 400 degrees

Prep Time: 30 minutes

Bake Time: 45-50 minutes

Servings: 8-10 slices

Double Crust

2 cups all purpose flour

1 teaspoon salt

2 teaspoons sugar

2/3 cup butter flavored shortening

1 Tablespoon vegetable oil

4 -6 Tablespoons ice water

Filling

2 cups blackberries
2 cups blueberries

2 cups raspberries

1/2 cup sugar
2 Tablespoons all purpose flour

1 teaspoon vanilla extract
1 Tablespoon lemon juice

1 Tablespoon butter (optional)

1 egg, beaten

Directions:

1) Move the oven racks so the pie will sit in the center and preheat the oven to the appropriate temperature (see above).

2) In a medium bowl, combine the flour, salt, and sugar. Mix to distribute the ingredients evenly.

3) Add in the shortening and oil.

4) With a pastry blender or fork, move the shortening around in the flour until you see pea-sized pieces in the bowl.

5) To moisten the dough, add the ice water into the bowl 1 Tablespoon at a time. Do so by working around the edges of the bowl; when one section of the dough is formed, shift it over and add another Tablespoon.

6) Divide the dough into two pieces and wrap with plastic wrap. Refrigerate for 15 minutes. While refrigerating the dough, prepare the filling.

7) In a large bowl, combine the blackberries, blueberries and raspberries.

8) Add the sugar and flour and toss the berries to coat them.

9) Add in the vanilla and lemon juice. Stir to combine and set aside.

10) Remove the dough from the refrigerator after 15 minutes and turn out one piece onto a well-floured surface.

11) Roll the dough out into a large circle that is 2" larger than your pie pan.

12) Use the rolling pin to transfer the dough to the pie pan and press the dough down into the pan. Prick the dough a few times with a fork.

13) Add the filling into the pie pan and spread it evenly.

14) Use the same technique as in Step 12 to roll out the top of the pie. Lay the dough over the top of the pie.

For regular pie, pinch the edges together with your finger to seal the edges of the pie. Use a sharp knife to vent the pie.

For lattice, use a pizza cutter or knife to cut the dough into 10 - 1" strips. Weave the pieces together.

15) Brush the beaten egg over the top on the pie crust.