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Ingredients Jump to Instructions ↓

  1. 1 tablespoon lemon juice

  2. 5 cups fresh berries

  3. 2 tablespoons flour

  4. 1 cup sugar

  5. 2 tablespoons cornstarch

  6. 1 tablespoon butter

  7. 2 1/3 cups flour

  8. 1/3 cup cake flour

  9. 1 tablespoon sugar

  10. 1/2 teaspoon salt

  11. 1/2 cup vegetable shortening

  12. 1 stick unsalted butter

  13. 1/2 cup ice water

  14. 1 egg white

  15. 2 tablespoons sugar

  16. 1 teaspoon brown sugar

Instructions Jump to Ingredients ↑

  1. Instructions Sprinkle lemon juice on berries. Mix 2 tbs flour, 1 cup sugar, and 2 tbs cornstarch. Add to berries, and toss lightly. Set aside while making crust. Mix 2 1/3 cup flour, 1/3 cup cake flour, 1 tbp sugar, and 1/2 tsp salt. Cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent. Beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425 for 10 minutes. Reduce heat to 350, and bake 45 minutes or until pie bubbles.

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