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This is such an easy, uncomplicated pie to make and is a wonderful blend of sweet and tart. A truly impressive dessert for pie lovers! Yes, I'm a pie lover, pies of all kinds, made with my Mom's Flakey Pastry recipe, of course. She used to make the best pies, chocolate, banana cream, coconut, and more! Her pastry has been my "go-to" recipe since I learned to bake. I still think it's the best I've ever eaten.
You don't have to make your own pastry, though. This recipe is delicious with the store-bought kind, too. I just can't help but be partial to Mom's, so I'm including her pastry, in case you'd like to try it. Hint, hint!
2 unbaked Pastry crust - enough for top and bottom of a 9" pie plate.
(Make your own, or buy the roll out type in the refrigerated section of your grocery store.)
Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water
Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal. Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.
Divide in half, this makes 2, 9" bottom crusts, or a top & bottom. Roll out on floured surface, using enough flour so the dough won't stick.
Berry Filling:
5 cups strawberries, washed and sliced
1 c. fresh raspberries, rinsed
1 c. blueberries or blackberries
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. corn starch or flour
1/4 tsp. vanilla extract
Zest of 1 orange
Preheat oven to 400'F.
Roll out a little more than half the dough - line 9" pie plate and crimp edges.
Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid.
In a large bowl, combine the rest of the ingredients minus the crust. Spoon into unbaked bottom crust.
Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust. Crimp sides together, and make slits on top to let steam escape. If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar. (The egg wash gives it a nice golden brown color.)
Bake 15-20 minutes at 400'F and then lower oven to 350'F and bake for another 40-50 minutes or until golden brown and bubbly.
Remove from oven and let sit 10-15 minutes before serving.
Be encouraged!
(Make your own, or buy the roll out type in the refrigerated section of your grocery store.)
Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water
Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal. Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.
Divide in half, this makes 2, 9" bottom crusts, or a top & bottom. Roll out on floured surface, using enough flour so the dough won't stick.
Berry Filling:
5 cups strawberries, washed and sliced
1 c. fresh raspberries, rinsed
1 c. blueberries or blackberries
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. corn starch or flour
1/4 tsp. vanilla extract
Zest of 1 orange
Preheat oven to 400'F.
Roll out a little more than half the dough - line 9" pie plate and crimp edges.
Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid.
In a large bowl, combine the rest of the ingredients minus the crust. Spoon into unbaked bottom crust.
Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust. Crimp sides together, and make slits on top to let steam escape. If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar. (The egg wash gives it a nice golden brown color.)
Bake 15-20 minutes at 400'F and then lower oven to 350'F and bake for another 40-50 minutes or until golden brown and bubbly.
Remove from oven and let sit 10-15 minutes before serving.
Be encouraged!
"But we do not belong to those who shrink back and are destroyed, but to those who have faith and are saved." - Hebrews 10:39
