Serves: 8 to 10
Ingredients
2 c all-purpose flour
1 tsp salt
2/3 c vegetable shortening or lard
6 to 7 tablespoons ice water
1 1/2 c fresh or thawed unsweetened sliced strawberries
1 1/2 c fresh or frozen blueberries
1 1/2 c fresh or frozen raspberries
3 Tbsp cornstarch
1/4 c apple juice
1 c sugar
1/2 tsp cinnamon
2 Tbsp unsalted butter, cut into bits
Directions
1. Combine the flour and salt in a bowl. Cut in the shortening until the mixture is crumbly. Add the water 1 tsp at a time, tossing with a fork until the pastry holds together. Shape into two balls, one slightly larger than the other; flatten into disks. Gently toss the strawberries, blueberries, and raspberries, with mixture of cornstarch, and apple juice in a bowl. Let stand for 15 minutes. Gently mix in the sugar and cinnamon.
2. Preheat the oven to 450 degrees. On a lightly flour surface, roll the larger pastry disk into a 12 inch circle. Fit it into a 9 inch pie pan leaving a 1 inch overhang. Spoon in the filling and dot with the butter. Roll the remaining disk into a 11 inch circle. Cut into 1/2 inch strips. Twist each strip. Arrange the strips in a lattice pattern on top of the filling. Trim the ends and flute the edge. Place on a cookie sheet and bake 15 minutes. Reduce the temperature to 350 degrees and bake 55 more minutes or until the filling is bubbly and the crust is golden brown.
3. Serve warm with ice cream of course!
Last Step: Don’t forget to share!
