Category
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CreativityTranscript
00:00 [Music]
00:07 This recipe for three berry pie was shared by All Recipes member Jen Hall.
00:15 Another member, Naples34102, says, "This pie brings back wonderful memories of those found in old-fashioned diner-type family-owned restaurants," adding, "I love the simple flavors of just the sweetened fruit."
00:30 Let's get started by making the pie crust. No need to get intimidated here. It's just four simple ingredients.
00:36 Place two cups of flour into a large bowl and add half a teaspoon of salt.
00:41 Stir them together to combine.
00:45 And add two-thirds of a cup of chilled shortening. The shortening will create little pockets to make a flaky crust for the pie.
00:56 Use a pastry blender to cut the shortening into the flour until the pieces are the size of small peas.
01:04 Next, sprinkle one tablespoon of cold water over one area of the flour mixture, toss it gently with a fork, and push the moistened portion to the side of the bowl.
01:15 Repeat the process, using a total of six tablespoons of cold water, until all of the dough is moistened.
01:24 Be careful not to overwork the dough.
01:26 Turn the dough out onto a lightly floured work surface.
01:32 Divide the dough in half.
01:35 Form each into a ball and flatten them slightly.
01:41 Wrap them in plastic.
01:51 Refrigerate them for at least 30 minutes.
01:54 To make the crust, transfer one piece of the chilled dough to a lightly floured work surface.
01:59 Use a rolling pin to roll out the dough from the center to the edges, making a 12-inch circle about an eighth of an inch thick.
02:06 Wrap the crust around the rolling pin.
02:09 And unroll it onto a 9-inch pie plate.
02:20 Use your fingers to ease the crust into the plate, being careful not to stretch it out.
02:25 Trim the bottom crust as needed, using a knife.
02:29 Place the pastry-lined pie plate in the refrigerator, so it stays chilled while you prepare the filling.
02:38 Pour half a cup of sugar into a large mixing bowl and add three tablespoons of cornstarch.
02:44 Stir them together.
02:49 Next, add the berries.
02:51 You'll need one cup of strawberries that you've halved or quartered, depending on their size,
02:55 two cups of raspberries,
02:57 and one and a half cups of blueberries.
03:01 Jen Hall suggests that you can substitute blackberries for the raspberries if you prefer.
03:05 Gently toss the berries until they're coated with the cornstarch and sugar.
03:09 Let the filling stand for 15 minutes.
03:14 Now, you can preheat the oven to 375 degrees and put a baking sheet into the oven to preheat.
03:21 Place the remaining dough on a lightly floured surface and roll it out to a 12-inch circle to form the top crust.
03:31 Pour the berries into the pastry-lined pie plate.
03:43 Place the top crust over the pie.
03:45 Trim the edges with a pair of scissors, leaving a half-inch overhang.
03:51 Fold the top crust under the bottom crust and press the dough lightly to seal it.
03:58 Crimp the edges of the crust using your fingers.
04:04 Cut vents in the top to allow the steam to escape.
04:10 The edge of the pie always bakes faster, so cover it with a pie shield or foil to prevent overbrowning.
04:16 Place the pie on the baking tray and bake it for 25 minutes.
04:20 Remove the pie shield and bake it until the filling is bubbling and the crust is golden.
04:36 Bake it until the filling is bubbling and the crust is golden, an additional 20 to 30 minutes.
04:41 Place the pie on a wire rack and allow it to cool completely before cutting into it.
04:54 The filling will thicken and set as the pie cools.
04:57 If you don't have fresh berries on hand, you can use frozen and simply double the baking time.
05:02 That way you can enjoy three berry pie any time of year.
05:06 [Music]