Summer Berry Pie

By jeaninemg

Ingredients

• 1 1/4 C flour
• 3/4 stick unsalted butter
• 2 T. cold shortening
• 1/4 tsp. salt
• 3 C blackberries
• 3 C blueberries
• 2 1/2 C raspberries
• 1/3 C cornstarch
• 1 1/2 C sugar
• 1/4 C fresh lemon juice
• 1/8 tsp. cinnamon
• 1 T butter cut into bits
• 1/4 C half & half

Preparation

Step 1

Crust:

Blend flour, butter, shortening, and salt until it resembles meal. Add 2 T ice water, tossing until incorporated, adding more water if necessary to form dough. Form into a ball. Chill, wrapped in wax paper, 1 hour. Roll dough 1/8" thick to fit into 9" pie plate and trim edges, leaving 1/2 " overhang. Chill shell while making filling.

Filling:

In large bowl, toss berries, cornstarch, 1 1/2 C sugar, lemon juice, nutmeg, and cinnamon. Mound into pie shell, and dot with butter bits.

Roll out remaining dough for top. Brush the top with half and half. Make slits to vent and sprinkle with sugar.

Bake the pie in the center of 425 degree oven for 20 minutes. Reduce heat to 375 degrees and bake for 35 to 40 minutes more.

Serve with vanilla ice cream.