Berry Pie with a French Pastry Pie Crust

By Foodiewife

Berry Pie can be made year-round, with frozen berries. Fortunately, it's still that time of year, when I can buy fresh berries. This berry pie turned out perfectly, because I use ClearJel to help firm the filling. The pie crust was tender and flakey, though it can be a bit challenging to work with. The effort was well worth the finished product. It disappeared in no time! Please visit my food blog, for step-by-step photos on how to bake this dessert.

Ingredients

• For the crust:
• 3 cups all-purpose flour (recommended: King Arthur Flour)
• 1-1/2 tsp. salt
• 3 Tablespoons white sugar
• 1 cup shortening (I used butter flavor Crisco)
• 1 egg
• 1 teaspoon distilled white vinegar (you can't taste the vinegar in the crust)
• 5 Tablespoons cold water
• Optional:
• 1 egg whisked with 1 Tablespoon water.
• For the fruit filling:
• 1 pint raspberries (fresh or frozen)
• 1 pint blueberries (fresh or frozen
• 1 pint blackberries (I used olallieberries)
• zest of one small lemon
• juice of one small lemon
• 3/4 cup sugar (reduce or increase, depending on the tartness of your berries)
• 5 Tablespoons ClearJel (purchased online with King Arthur Flour) or 3 Tablespoons cornstach
• pinch of salt
• 2 tablespoons unsalted butter

Details

Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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 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!