Lightened-up flaky pie crust filled with a tangy and delicious mixture of berries.
Servings : 10servings
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Ingredients
FOR THE PIE CRUST (We are making TWO pie crusts)
2cupsall-purpose flour, divided
6tablespoonswater, divided
1teaspooncider vinegar, divided
2tablespoonspowdered sugar, divided
1?2 teaspoon salt, divided
1?2 cup vegetable shortening, divided
FOR THE FILLING
1 1/2cupsfresh or frozen, thawed berries (use whatever berries you prefer/have on hand)
1cupfinely diced apple
1tablespoonfresh lemon juice
1/2cupsugar
3tablespoonscornstarch
1/4teaspoonsalt
2-1/2cupsfresh raspberries, divided
1teaspoonwater
1large egg white
Instructions
FOR THE PIE CRUSTS
We are going to make two separate pie crusts.
Combine 1/4 cup flour, 3 tablespoons water and 1/2 teaspoon vinegar with a whisk until well blended.
Combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/4-cup shortening with a pastry blender until mixture resembles coarse meal.
Add the water mixture and toss with a fork until flour mixture is moist.
Turn out dough onto plastic wrap; press it out to a 4-inch circle.
Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle.
Freeze for 10 minutes.
Make the second pie crust following the directions above.
MAKE THE FILLING
Preheat oven to 350F.
Combine berries, apple, and lemon juice in a large bowl.
Add sugar, cornstarch, and salt; toss to combine.
Add 1-1/2 cups raspberries and mix to combine.
Remove pie crusts from freezer and let stand for 1 to 2 minutes, or until pliable.
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray.
Gently press dough against bottom and sides of pan.
Add prepared berry mixture to pie dough.
Arrange remaining raspberries over top of berry mixture.
Top with the second pie dough over the mixture and flute decoratively.
Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
In a small mixing bowl, combine water and egg white; whisk until combined.
Brush pie dough and edges with the egg mixture.
Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly.
Remove from oven and cool pie completely on a wire rack before slicing.
Notes
*IF edges are browning too soon, shield edges of pie crust with foil for the last 20 minutes of baking. Simply cut out a piece of foil large enough to cover the edges; fit it around the pie crust and continue to bake.br]Inspired By [Cooking Light
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert
Cuisine: American
Keyword: homemade pie, pie crust recipes, summer desserts