Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 0 person(s).

Objuan's Mixed Berry Pie

Objuan's Mixed Berry Pie Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

Objuan's Mixed Berry Pie Recipe courtesy of Objuan Pie Crust:
    3 cups  all-purpose flour
    1 teaspoon  salt
    1/2 cup  chilled shortening
    1/2 cup  cold butter
    1/2 to 13 cup  ice water
Pie Filling:
    2 cups  blueberries, fresh or frozen
    2 cups  raspberries, fresh or frozen
    1 cup  blackberries, fresh or frozen
    1/2 cup  all-purpose flour
    1 cup  sugar
    1 1/2 teaspoon  ground cinnamon
    1 1/2 tablespoon  butter

For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
For the filling: If using frozen fruit, measure first, then thaw and drain fruit.
Preheat the oven to 350 degrees F.
Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe uploaded with Shop'NCook for iPhone.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact