Berry Two-Crust Pie

Recipe by Randi Cutshall, Coshocton, Ohio
First place and Best of Show, Baked Pies (Berry), 2018

Baking temperature: 375º F
Baking time: 45 minutes
Yield: 1, 9" pie

Ingredients

Filling:

• 3 cups fresh blackberries
• 1 cup fresh raspberries
• ½ cup fresh blueberries
• 1 cup granulated sugar plus ¼ for garnish
• 2 tbsp. cornstarch

Crust:

• 1 cup Hodgson Mills white all-purpose flour
• 2 cups Gold Medal white all-purpose flour
• 1 tbsp. salt
• 1 tbsp. vinegar
• 5 tbsp. water
• 1 egg
• 1 ½ cups Crisco

Instructions

Filling:

1. Mix 1 cup sugar and cornstarch in Medium saucepan until well blended.
2. Add blackberries, raspberries, and blueberries into saucepan.
3. Bring to boil.
4. Stir constantly until mixture begins to thicken and then remove from heat.
5. Dump into unbaked pie shell.
6. Cover with one unbaked pie shell.
7. Pinch sides of crust together to seal.
8. Crimp the edge of crust with forefinger and thumb of one hand and the thumb of the other hand.
9. Cut design/slits into the top of the crust.
10. Sprinkle with remaining ¼ tsp. sugar for garnish.
11. Bake at 375 degrees for 45 minutes.
12. Remove from oven, let cool, enjoy.

Crust:

1. Mix flour and sugar together until well blended.
2. Add Crisco and mix with hands until crumbly looking.
3. Beat egg in separate bowl for 30 seconds.
4. Add water and vinegar to beaten egg and stir together.
5. Dump egg, water and vinegar mixture over flour mixture.
6. Mix with hands until texture is smooth looking.
7. Separate dough into 2 equal balls.
8. Use rolling pin to roll into a 9” diameter.