Triple Berry Pie
Triple Berry Pie - flaky and crumbly pie with sweet and delicious triple berry filling. This recipe is easy, fail proof and amazing!
Servings: 8 people
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons ice-cold water
- 4 1/2 cups fresh berries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 egg
- 1 tablespoon water
Instructions
- In a bowl, mix together the flour and salt. Use a fork to cut the shortening into the flour until pea-sized crumbs form. Gradually add the water, 2 tablespoons at a time, mixing until a dough forms. Divide the dough in half, shape each half into a disk, and wrap with plastic wrap. Store in the refrigerator for at least 30 minutes.
- Fill a separate bowl with the berries, sugar, and cornstarch, and toss until the berries are evenly coated. Set aside for 10 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- On a lightly floured surface and using a floured rolling pin, roll out the dough to 12-inch (30 cm) circles. Place one crust in the bottom of a 9-inch (23 cm) pie plate, fill with the berry mixture, and top with the other pie crust, using your desired design. Trim the dough to 1 inch beyond the edge of the pie plate. Tuck the ends under the bottom crust and pinch or crimp to seal. Cut vents as needed.
- Whisk the egg and water together. Use a pastry brush to apply the egg wash to the pie crust.
- Bake the pie for 50–55 minutes, or until the crust is golden. Transfer to a wire rack to cool completely before serving.
Notes
If the pie crust begins to brown too quickly, use foil to cover the edges of the crust.
Nutrition
Serving: 8people | Calories: 376kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 156mg | Fiber: 3g | Sugar: 19g