American Pie Council

2018 Amateur Entry

 

Mixed Berry Supreme Pie


Mixed Berry Supreme Pie
Rhonda Hull
Little Rock, Arkansas

Category: Fruit/Berry

Crust

1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons granulated sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water

Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Par-bake crust 10 minutes. Remove from oven and place on cooling rack to cool. Reduce oven temperature to 350 degrees.

Make Triple Berry Filling while oven is cooling to 350 degrees.

Triple Berry Filling

5 cups frozen triple berry blend berries (blackberry, blueberry and raspberries)
1/2 cup granulated sugar
¼ cup brown sugar
1 Tablespoon. lemon juice
½ teaspoon cinnamon
3 ½ tablespoon corn starch
1 1/2 tablespoon butter

In a medium size sauce pan, add berries, sugars, lemon juice and cinnamon to a large saucepan over medium heat. Simmer, until warm and berries have released their juices, about 5-10 minutes, gently stirring occasionally. Taste to adjust sweetness. Add additional sugar if need be. In a measuring cup add about 1/2 cup of the juice from the pan then stir cornstarch into the juice until smooth. Bring pan of berries back to a simmer and slowly pour in the cornstarch mixture. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes. Remove from heat and gently stir in the butter. Let mixture cool while cheesecake layer bakes.

Cheesecake Layer

8 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. On low speed, beat in egg until blended. Spread mixture in par-baked crust. Place the pie in the pre-heated 350 degree oven. Bake for 20 minutes. Remove from oven and let cool 5-10 minutes.

Crumble Topping

3 Tablespoons quick cooking oats
1/3 cup flour
1/3 cup brown sugar
¼ teaspoon salt
2 1/2 tablespoon butter
¼ cup chopped pecans

In a small bowl, combine the oats, 1/3 cup flour, 1/3 cup brown sugar, and salt. Using your fingertips, work the butter into the other ingredients until the mixture forms large, coarse crumbs. Add the chopped pecans. Set aside.

Assemble the pie
Carefully spoon the berry mixture over the baked cheesecake layer. Sprinkle the topping evenly over the berry filling.

Bake at 350° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with fresh blackberries, blueberries and raspberries. Refrigerate leftovers.