Fourth of July Raspberry / Blueberry Pie with Crust on Top

By Hklbrries

No bottom crust to get soggy, faster than a traditional pie, with a better texture. Crack into the crust with a spoon and scoop out the filling with pieces of crust.

Ingredients

• Pie Crust:
• 3/4 cup flour
• 1 tsp sugar
• 1/4 tsp salt
• 3 tbsp unsalted butter, cut into small pieces
• 1 tbsp solid vegetable shortening
• 3 to 3 1/2 tbsp water
• Pie Mix:
• 3 cups mixed raspberries and blueberries
• 1 tbsp cornstarch
• 1/4 cup sugar, plus 1 to 2 tsp for crust, optional
• 1/4 tsp ground cinnamon
• 1 tsp lemon juice
• 1 egg white, beaten, optional
• Vanilla ice cream

Details

Servings 2

Preparation

Step 1

Pie Crust: Stir together flour, sugar and salt in a bowl. Cut in butter and shortening until mixture is crumbly. Stir in water by the tablespoon until dough holds together. Gather into ball. Flatten to a disk. Wrap in plastic wrap and chill 30 minutes.

Pie Mix: Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in 1-quart glass oven-proof bowl (diameter on top of bowl should be about 7 inches).

Roll out crust into 10-inch circle, about 1/4-inch thick. Gently place dough over bowl. Crimp edges of crust to form a high wall, pinching to edges of bowl. Make 1 or 2 slashes in crust. If desired, brush crust with egg white and sprinkle with remaining 1 to 2 tsp sugar.

Bake at 375 F until crust is golden and filling is bubbling, about 45 minutes. Remove from oven. Let stand 15 to 20 minutes. While warm, scoop pie and crust into two bowls and top with vanilla ice cream.