An easy to prepare double-crusted fruit pie, featuring strawberries, raspberries and blueberries, with the right combination of tartness and sweetness. Here is an easy dessert recipe for Mixed Berry Pie.
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening, chilled
6 tablespoons cold water
Mixed Berry Filling
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/2 cup white sugar
3 tablespoons cornstarch
In a bowl, combine the flour and salt. Add in shortening and mix until mixture forms crumbs the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
Take one of the dough from the refrigerator and lay on a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Transfer the dough onto a 9-inch pie plate and gently ease the crust into the plate, avoiding to stretch it. Trim excess dough on the rim of the pie plate, and return to the refrigerator.
Start preparing the filling by stirring together sugar and cornstarch in a large bowl. Add the strawberries, raspberries, and blueberries and gently toss until all berries are well coated. Set aside to allow the fruit mixture to stand (about 15 minutes).
Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet inside the over.
Take the remaining pastry and roll out in a floured surface.
Stir the berry mixture before pouring into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
Place the pie in the baking tray and bake for 25 minutes. Remove the foil and bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Serve as is or with a scoop of vanilla ice cream or a dollop of whipped cream.