June's award-winning pie recipe
Making pie by hand is easy! Here's how:
Wild Berry Pie
Pie crust:
13 Tbsps butter
2 cups all-purpose flour
1 tsp salt
¼ cup water
Filling:
2 cups blueberries
1 cup strawberries, hulled and sliced
1 cup black raspberries
¾ cup sugar
1/3 cup flour
½ tsp cinnamon
1 lemon half, squeezed
1 Tbsp butter
To make the crust:
Cut butter into flour and salt, until pieces are marble-sized. Carefully add water, mixing until dough is moist but not wet (when the butter warms up, the dough gets soft). Divide into two balls. Roll one between two sheets of wax paper. Peel away one sheet and press into bottom of pie plate. Leave top wax paper on and put the second ball and pie plate in the refrigerator while mixing the filling (you don’t want the butter in the dough getting too warm).
To make the filling:
Pour all the berries in a bowl. Mix sugar, flour and cinnamon together in a measuring cup, then pour over fruit. Mix gently, add the lemon and mix gently again.
Take the pie dish out, remove the wax paper, and pour the filling into the pie crust. Dot with butter. Roll out top crust and cover the pie. Poke holes in the top and then, using two fingers and one thumb, pinch a fluted edge to seal pie. Line edges with tin foil to reduce burning but remove the tin foil in the last 10 minutes of baking.
Bake at 425 degrees for 35 to 40 minutes. Pie is ready when juice bubbles through the holes (so don’t go swimming and forget about your pie!).
Wild Berry Pie
Pie crust:
13 Tbsps butter
2 cups all-purpose flour
1 tsp salt
¼ cup water
Filling:
2 cups blueberries
1 cup strawberries, hulled and sliced
1 cup black raspberries
¾ cup sugar
1/3 cup flour
½ tsp cinnamon
1 lemon half, squeezed
1 Tbsp butter
To make the crust:
Cut butter into flour and salt, until pieces are marble-sized. Carefully add water, mixing until dough is moist but not wet (when the butter warms up, the dough gets soft). Divide into two balls. Roll one between two sheets of wax paper. Peel away one sheet and press into bottom of pie plate. Leave top wax paper on and put the second ball and pie plate in the refrigerator while mixing the filling (you don’t want the butter in the dough getting too warm).
To make the filling:
Pour all the berries in a bowl. Mix sugar, flour and cinnamon together in a measuring cup, then pour over fruit. Mix gently, add the lemon and mix gently again.
Take the pie dish out, remove the wax paper, and pour the filling into the pie crust. Dot with butter. Roll out top crust and cover the pie. Poke holes in the top and then, using two fingers and one thumb, pinch a fluted edge to seal pie. Line edges with tin foil to reduce burning but remove the tin foil in the last 10 minutes of baking.
Bake at 425 degrees for 35 to 40 minutes. Pie is ready when juice bubbles through the holes (so don’t go swimming and forget about your pie!).
