Berry Pie

5 from 1 vote

Lightened-up flaky pie crust filled with a tangy and delicious mixture of berries.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: berry pie

Servings: servings

1½ cups fresh or frozen thawed berries (use whatever berries you prefer/have on hand)
1 cup finely diced apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2½ cups fresh raspberries divided
1 teaspoon water
1 large egg white

Mix water with flour and vinegar. Combine 1/4 cup flour, 3 tablespoons water, and 1/2 teaspoon vinegar with a whisk until well blended.
Mix the dry ingredients. 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.
Combine to make the dough. Add the water mixture and toss with a fork until the flour mixture is moist.
Roll out the pie dough. 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 between the two sheets. Freeze for 10 minutes.
Make the second pie crust following the directions above.

Prep. Preheat oven to 350ºF.
Mix the filling ingredients. Combine berries, apple, and lemon juice in a large bowl. Add sugar, cornstarch, and salt; toss to combine. Add 1 ½ cups raspberries and mix to combine.
Prepare the bottom pie crust. Remove the prepared pie crusts from the freezer and let them 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 the dough against the bottom and sides of the pan.
Fill the crust. Add prepared berry mixture to pie dough. Arrange remaining raspberries over the top of the berry mixture.
Add the top crust. 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.
Add an egg wash. In a small mixing bowl, combine water and egg white; whisk until combined. Brush the pie dough and edges with the egg mixture.
Bake. Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly. Remove from the oven and cool the pie completely on a wire rack before slicing.

If the edges are browning too soon, shield the edges of the 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.
Inspired By Cooking Light