Mixed Berry

Recipe by Beth McCarty, Cincinnati, Ohio

First Place 3101 Pie Division Class No. 3, 2016 | Baking Temperature:  425 / 350 degrees | Baking Time: 20 / 45 minutes | Yield: 8

Ingredients: 

    • 2 cups blueberries
    • 1 ½ cups raspberries
    • 1 ½ cups blackberries
    • 2 tablespoons fresh lemon juice
    • 1 cup sugar
    • 6 tablespoons tapioca starch
    • Pinch of salt
    • 2 tablespoons butter, cut into pieces
    • Egg wash (one egg, whisked)

Pie Dough:

    • 2 cups unbleached flour
    • 1 teaspoon salt
    • 1 ½ stick butter
    • 4 tablespoons shortening
    • ½ cup ice cold water

Instructions:

    • Preheat oven to 425°F
    • Prepare double crust pie dough
    • Combine the blueberries, blackberries, and raspberries together. Add lemon juice and combine.
    • Combine the sugar, tapioca starch, and salt in a separate bowl.
    • Pour the dry ingredient over the berries
    • Place the berry mixture into the bottom pie dough
    • Dot with butter
    • Cover with top pie dough with a lattice weave.
    • Using a pastry brush cover the top with the egg wash.
    • Bake in the preheated 425°F oven for 20 minutes
    • Reduce heat to 350°F and bake 45 minutes or until brown and bubbling
    • Cool before slicing
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