Fresh Berry Pie Recipe
Ingredients
| Crust mix package | 1 | |
| Fresh Blackberries, Raspberries or Blueberries- 2 pint boxes | ||
| Lemon juice | 1 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| All-Purpose Flour- 1/4 cup | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Ground Cloves- a dash | ||
| Butter/Margarine | 2 Tablespoon | |
| Egg yolk | 2 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 400F.
2) In a bowl, make the piecrust mix as instructed on package label.
3) Make a ball of piecrust mix, divide in two.
4) Lightly dust work surface with flour and roll out half of pastry into an 11 -inch round.
5) Line a 9-inch pie plate with the rolled pastry sheet.
6) Wrap in plastic film refrigerate with remaining pastry until ready to use.
MAKING
7) In large bowl, place the berries and dredge with lemon juice.
8) In another bowl, mix together sugar, flour, cinnamon, nutmeg and cloves.
9) Lightly fold the flour mixture with the berries and toss lightly to mix.
10) Transfer the berry mixture into pastry-lined pie plate, mounding in center.
11) Mark with butter.
12) Roll out remaining pastry into an 11-inch round.
13) Make few slits near center for steam to escape.
14) Place over the filling and flute the edge of top crust with bottom crust, press together to secure.
FINALIZING
15) In a cup, beat the egg yolk with water.
16) Using a brush lightly apply the yolk mixture over top crust.
17) Bake in the oven for 45 to 50 minutes, or until juices start to ooze through steam vents and crust is golden-brown.
18) Allow to cool on wire rack at least 1 hour.
19) Loosen the edges with a small knife and carefully invert the pie over a plate and turn around to make the serving side up.
SERVING
20) serve.
1) Preheat oven to 400F.
2) In a bowl, make the piecrust mix as instructed on package label.
3) Make a ball of piecrust mix, divide in two.
4) Lightly dust work surface with flour and roll out half of pastry into an 11 -inch round.
5) Line a 9-inch pie plate with the rolled pastry sheet.
6) Wrap in plastic film refrigerate with remaining pastry until ready to use.
MAKING
7) In large bowl, place the berries and dredge with lemon juice.
8) In another bowl, mix together sugar, flour, cinnamon, nutmeg and cloves.
9) Lightly fold the flour mixture with the berries and toss lightly to mix.
10) Transfer the berry mixture into pastry-lined pie plate, mounding in center.
11) Mark with butter.
12) Roll out remaining pastry into an 11-inch round.
13) Make few slits near center for steam to escape.
14) Place over the filling and flute the edge of top crust with bottom crust, press together to secure.
FINALIZING
15) In a cup, beat the egg yolk with water.
16) Using a brush lightly apply the yolk mixture over top crust.
17) Bake in the oven for 45 to 50 minutes, or until juices start to ooze through steam vents and crust is golden-brown.
18) Allow to cool on wire rack at least 1 hour.
19) Loosen the edges with a small knife and carefully invert the pie over a plate and turn around to make the serving side up.
SERVING
20) serve.
Chef
