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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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With seven children and 12 grandchildren, our household is always busy. But everyone makes time for a slice of this fruity pie from my grandma. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 cup cold butter, cubed |
1/4 cup shortening |
5 to 6 tablespoons cold water |
filling: |
1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries |
1/2 cup sugar |
2 tablespoons cornstarch |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
milk |
additional sugar |
topping: |
1/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons cold butter |
Directions:
1. In a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 13-in. circle. Transfer to a 9-in. deep-dish pie plate.
2. Place the berries in a large bowl. Combine the sugar, cornstarch, lemon peel, vanilla, ginger and allspice; add to berries and toss gently to coat. Pour into crust. Fold edges of pastry over filling. Brush folded pastry with milk; sprinkle with sugar.
3. For topping, combine the sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over filling.
4. Bake at 400° for 50-55 minutes or until pastry is golden brown. Cool on a wire rack. Yield: 6-8 servings.
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