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Deep−Dish Mixed Berry Pie
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8
2
Cup Flour
Pinches salt
/3 Cup Lard
Tablespoon Ice water; up to 4
Pint Raspberries
Pint Blueberries
Pint Blackberries
Pint Strawberries
−1/2 Cup Water
−1/2 Cup Sugar
/4 Cup Cornstarch
Scoops vanilla bean ice cream
7 1/2 Fat; 20 Other Carbohydrates
Preheat the oven to 350 degrees.
In a mixing bowl combine the flour and salt. Add the lard and work it in
with your hands until the mixture resembles coarse crumbs. Add the water, 1
tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in
plastic wrap and refrigerate for 30 minutes.
In a saucepan combine the berries, water and sugar, over medium−high. Bring
the mixture to a boil, reduce the heat to medium and cook for 10 minutes. In
a small bowl combine the cornstarch with the remaining 1/4 cup of water.
Stir until the cornstarch dissolves and the mixture is smooth. Stir the
cornstarch mixture into the berry mixture. Bring the mixture back to a boil
and continue to cook for 2 minutes. Remove from the heat and cool.
Remove the dough from the refrigerator and place on a lightly floured
surface. Roll out each dough into a circle about 12 inches in diameter and
1
/8−inch thick. Fold one of the dough into fourths and carefully remove the
dough from the surface. Unfold the dough into a 9−inch by 2−inch deep dish
pie pan. Pour the berry filling into the pastry shell. Place the remaining
circle of dough over the filling. Lightly press the pastry into the berry
mixture. Using a small knife trim off any excess and crimp the edges. Place
on a parchment lined baking sheet. Place in the oven and bake for about 45
minutes or until the crust is golden. Remove and cool for 20 minutes before
slicing. Serve each slice with a scoop of ice cream.
Yield: 8 servings
Deep−Dish Mixed Berry Pie
196
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