Berry Pie

Pie season is here!  Andy’s birthday was this past week and he is definitely a pie guy.  His favorite is Berry Pie.  Let me tell you about the first time I had berry pie.  Gabi and I were flying to Chicago to visit Andy’s parents.  I was pregnant with Emma.  As we flew into the windy city, the flight pattern was full and we had to circle the airport a few times.  Well, turbulent air and circles to not make for a happy stomach.  There I am with Gabi on my lap, which is already small because of my pregnant tummy, and me about to loose it.  I sift through the seat pockets in front of me and no vomit bag.  I look through the one next me – bingo.  I open it up, ready to empty my stomach and someone had put their gum in it so it won’t open all the way.  UGH!  What luck!  Oh well, I tore it open anyway and lost it.

Well, we finally make it off the plane and I am feeling much better.  Jerry and Diane took us to Baker’s Square where I had my first Triple Berry Pie.  I fell in pie love.  My new favorite pie.  It wasn’t long before I was back in the kitchen coming up with my own version of this slice of heaven.  So here it is.  My version has not three but four different berries in it.  Convenient because you can find these berry blends right in the frozen section of your grocery store.  I highly encourage you to add this pie to your Thanksgiving feast.  It will be a hit with your family and friends this holiday season.

Print

Berry Pie

Four berries combine in this delicious pie.  Top it with whip cream and it is divine.

Course Dessert

Cuisine American

Keyword berry pie, pie

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Berry Filling

• 32 oz frozen berry blend blueberries, raspberries, blackberries, and strawberries
• 1 cup sugar
• 4 Tbls tapioca

Pie Crust

• 2 cups flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup vegetable shortening
• 1/2 cup cold water

Instructions

1. Preheat oven to 400 degrees Fahrenheit.  Mix thawed berries together in a medium bowl with sugar and tapioca.  Set aside while you prepare the crust.

2. Mix all ingredients together in a stand mixer.  This makes enough dough for both the top and bottom crusts.  Sprinkle flour on a clean flat surface.  Roll out dough and place in a 9 inch pie pan.

3. Cut the excess off to use for the top.  Place the filling in the pie crust.  Roll out the excess and cut into strips to weave on top of the filling.   

4. Crimp the edges as desired.  Place foil or pie shield over the edges.  Bake for 45-50 minutes.  Serve with whip cream or vanilla ice cream.  Enjoy!