American Pie Council

2017 Amateur Entry

 

One Berry Good Pie

One Berry Good Pie!
Crust:
3 cups All Purpose flour
1 cup Vegetable Shortening, very cold
1 stick (8 tablespoons) unsalted butter, very cold
1/3 cup + 1 tablespoon ice cold water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cider vinegar
Filling:
Mixture of 2 pounds (32 ounces) of frozen blueberries, raspberries and blackberries
1 granny Smith apple, grated
¾ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon of unsalted butter
In a cup, mix the water, salt, sugar and vinegar. Place in the refrigerator until ready to use.
In the bowl of your food processor, place the flour. Cut the shortening up into ½ inch cubes and add to the flour. Pulse about 8 times to mix. Cut the butter into ½ inch cubes and add to the processor. Pulse another 8 times. Add the water mixture slowly through the tube while pulsing again. Pulse until the dough is just coming together.
Remove dough from processor and divide into two discs. Wrap the discs tightly in plastic wrap. Let the dough rest in the refrigerator at least an hour or overnight.
When ready to bake your pie, preheat oven to 375 degrees.
In a large bowl, gently mix together the berries and the grated apple.
In a small bowl, whisk together the sugar, cornstarch and cinnamon.
Pour the sugar mixture over the berry mixture and gently toss to coat all the berries. Set aside.
Take one disc out of the refrigerator and roll out to fit into a 9 inch deep dish pie pan.
Pour berry mixture into the prepared pie dish. Dot with the butter.
Roll out the second disc of dough to fit on top. Crimp edges and make slits in the top.
Bake at 375 for 1 hour. Place foil around the edges about halfway through baking to prevent over browning. Pie is done when juices begin to seep out the vent.
Let cool before slicing.


Jennifer Nystrom
Clarksville, Ohio
Fruit/Berry
2017 Pie Championship