MOUNTAIN BERRY PIE

I’ve jumped the gun a bit on pie baking . . . and eating!

Today, my kitchen smelled like heaven.

See.

Normally . . . I don’t start baking pies until Wednesday, but this year things might be mixed up a bit.

We might be making a long trip – I will have to explain that later.

For now . . . you need to know that this pie,

Huckleberry, Raspberry & Blueberry Pie is extremely Delicious!

Here is the messy before . . .

and the yummy after . . .

I cut it while it was piping hot . . . a No No!

It doesn’t look as good when you do that, but it sure tastes yummy.

MOUNTAIN BERRY PIE

You will need:

5 cups of Berries

2/3 cup of sugar

1/3 cup all purpose flour

2 teaspoons finely shredded lemon peel or 1/2 tsp. ground cinnamon (opt)

*I used 2 cups of Blueberries, 1 cup of Huckleberries & 2 cups of Raspberries & lemon peel

Note:  If using frozen berries let them come to room temperature before adding sugar & flour

Directions

1.  Prepare and roll out pastry for a Double Crust Pie.  Line a 9 inch pie plate with half of the pastry.

2.  In a large bowl combine the sugar and flour with the 5 cups of Berries.

3.  Transfer berry mixture to the pastry lined pie plate.  Trim bottom pastry to edge of pie plate.  Place another sheet of pastry on top of the berry mixture.  Crimp edge as desired.  Cut slits in remaining pastry.

4.  If desired, sprinkle top crust with sugar.  To prevent browning of edges, cover edge of pie with a foil rim.  Leave it on throughout entire cooking time.  Bake in a 375 oven for about 1 hour, or until golden brown and juices are bubbling from the slits or around outer edges. (I place my pie in the center of the oven)  Cool on a wire rack.

MY FAVORITE FLAKY PIE CRUST

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
*If you don’t have a food processor, follow this procedure for a very flaky crust.
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas.
In another small bowl, combine the egg and the vinegar, and the water & mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9″ pies.
by

by Get Off Your Butt and BAKE

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  • Melanie - 11/22/2010 - 7:54 pm

    Huckleberries are my favorite berries of all time. Love them. I wish I had access to them out here in the midwest. Your pie looks absolutely amazing!ReplyCancel

  • Diana - 11/23/2010 - 2:13 am

    Oh my… One more delicious meal! I love so much your berry cakes&pies:=)

    Have a wonderful day!
    DianaReplyCancel

  • Sherry - 11/23/2010 - 1:24 pm

    I love when pie crusts are flaky. This berry pie looks great. I have also started baking my pies for Thanksgiving early this year!ReplyCancel

  • Tami Ottley - 11/23/2010 - 5:16 pm

    Help! I need help gathering more dinner recipe’s without meat… I feel like we are all about chicken and beef.
    Any ideas? I love your blog and MOST evenings you can find my computer propped up besides our oven as I cook. 🙂

    Thanks!
    Tami (McGary) OttleyReplyCancel

  • Cyndy - 11/24/2010 - 10:30 pm

    O M G one hot slice, that’s all it would take. this would be heaven on a plate. Thanks for sharing this delectible treat! My adoption papers are in the mail!ReplyCancel

  • ingrid - 11/27/2010 - 8:27 am

    Seriously who wants a pretty pie slice. I like my piece just like that!
    ~ingridReplyCancel

  • Chelsea @ Sprinkles of Parsley - 11/29/2010 - 12:24 pm

    That does look like heaven… I want some!ReplyCancel

  • Betty Mach - 11/23/2011 - 5:33 am

    I tried your recipe for your favorite flaky pie crust and it tasted delicious, however, I struggled terribly with the recipe, it formed a ball before I added the vinegar egg, so prior adding them I had to add more flour, then…I REALLY struggled getting it to hold together while placing into the baking plate, it rolled out beautifully but refused to hold together, so.. after much piecing and patching I finally got it! would refrigerating the dough help with this process? It was perfectly flaky and browned beautifully golden without having to cover edges! MELT IN YOUR MOUTH GOOD! (even after all the handling I had to do)ReplyCancel

  • Joycee - 05/09/2012 - 7:16 pm

    Who would have ever guessed…Shake and Bake piecrust, new method and I’m loving it! Just make them into tarts and they are the best piecrust I’ve ever made!ReplyCancel

  • Janel - 10/01/2012 - 9:04 pm

    when do you add the water to the crust???

    Hi there Janel,

    Oh gosh, thanks for bringing this to my attention. Mix the water, egg, and vinegar together until blended well. Then add it to your flour mixture.
    JonnaReplyCancel