Jumble Berry Pie
Ingredients
Pie Crust (makes 3 single crusts)
- 2¼ cups flour
- ¼ cup sugar
- ½ tsp salt
- 8 oz cold butter, cut up
- ¼ cup cold water
Filling for One Pie
- 3 cups blueberries
- 2 cups sliced strawberries
- 1 cup raspberries
- ½ cup sugar + extra for sprinkling on pie crust just before baking
- 3 tbsp cornstarch
- ⅛ tsp lemon zest
Egg Wash
- 1 whole egg
- 1 tbsp water
How-to
Make the Crust
- Pulse flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together
- Flour work surface. Form into a log. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months
- Take ⅓ of dough recipe and place on floured surface. Press into a disc and then roll out until it is big enough to fit into the pie pan
Prepare Filling & Bake
- In a large bowl, add blueberries, strawberries and raspberries, sugar, cornstarch and lemon zest. Mix gently
- Pour into bottom layer of pie dough
- Take another ⅓ of dough and roll into a disc. Cut lattice strips with a pastry cutter. Weave top layer of dough in lattice fashion and pinch dough all the way around to seal
- Brush with egg wash, sprinkle with sugar
- Place on parchment-lined baking sheet and bake at 375º (regular oven) or 325º (convection oven) for 1 hour. Pie is cooked when juices are thick and syrupy. Let cool about 2 hours before serving
Note: Extra pie dough can be double-wrapped and frozen for later use.