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Des: 5* Mixed Berry Pie




Source of Recipe


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Des: 5* Mixed Berry Pie

Tasteofhome.com
Adapted from: Taste of Home Special Interest Publications 2013
9 reviews rate this recipe 5 Stars!
Prep: 30 min. + chilling Bake: 55 min. + cooling
Yield: 8 servings.

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. �Elaine Moody, Clever, Missouri *Test Kitchen Approved

Ingredients:
� 2-1/2 cups all-purpose flour
� 1/4 teaspoon salt
� 1 cup cold stick margarine or butter, cubed (Imperial or Blue Bonnet)
� 6 to 8 tablespoons ice water
�
� FILLING:
� 1 cup sugar
� 1/4 cup cornstarch
� Dash salt
� 1/3 cup water
� 1/2 teaspoon ground cinnamon, optional
� 1 cup fresh blueberries
� 1 cup fresh raspberries
� 1 cup halved fresh strawberries
� 3/4 cup fresh blackberries
� 1 tablespoon lemon juice
� 2 tablespoons stick margarine or butter (Imperial or Blue Bonnet)

Directions:
1. In a large bowl, mix flour and salt; cut in margarine until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

3. Preheat oven to 400�. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with margarine.

4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

5. Reduce oven setting to 350�; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

1 piece equals 439 calories, 26 g fat (4.2 g saturated fat), 0.75 mg cholesterol, 275 mg sodium, 66 g carbohydrate, 4 g fiber, 5 g protein.