Berry Fruit Pie Recipe

Berry Pie Filling

5 C. Frozen Berries (Thawed)

1 C. Sugar

Sprinkle with Cinnamon

1-2 TBLS Corn Starch (Opt.)

In a bowl, mix together (break up any chunks of berries that form), set aside. 

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Double Pastry Crust

                                                 

2 1/4 C. Flour

3/4 tsp. Salt

1 Tbls. Sugar

2/3 C. Shortening or Softened Butter

Whisk flour, salt and sugar together. Add softened butter or shortening and blend into mixture with pastry blender. Add 1 Tablespoon of water while mixing (kneading the dough with hands at this point) until dough sticks together and forms a dough consistency.  (Using 8 Tablespoons of water or less). Split the dough into two dough balls and cover in plastic wrap, refrigerate for 30min. On lightly floured surface, roll out one ball of dough to 1/4" thickness and layer bottom of pie tin or dish with the dough.

Add **filling**, then roll out second ball of dough to same thickness. Using a circle cookie cutter (mine has a fancy edge to it), and cut out 8-9 circles from the rolled out dough. Cut each circle in half and start forming the center flower. Roll one half of a circle into a cone shape, repeat this 5 times to make the base of the flower. Roll one half of a circle in a spiral shape (look at picture below), and repeat this 3 times. (This will become the center of your flower). Take two halves of a circle at a time, place them on top of the filling (close to the flower) to make the half circles look like leaves. Repeat this 4-5 times to complete the design. Gather the scraps of dough left on the floured surface and roll into another ball. Roll out the dough one more time. Using a pizza cutter or butter knife, cut the dough into long 1/4" strips. Take 3 strips off the counter at a time and pinch the tops of them together, then braid the 3 strips together. Repeat this step until all edges of pie are braided. Brush top of dough with milk. Cover edges of pie with tinfoil to prevent burning.

Bake @ 350 degrees F for 50min.