Quadruple Berry Pie
Preheat oven to 400, drop down to 350 after 25 mins for the rest of the bake time
- Prep Time: 30 mins
- Cook Time: 75 mins
- Total Time: 1 hour 45 mins
Ingredients
- Pie Crust:
- 3 cups of flour
- 1/4 cups of sugar
- 1/2 tsp of salt
- 1 lb – 2 sticks of butter
- 6-10 tbs of COLD water (add gradually)
- Filling:
- 2 cups of strawberries
- 1+ cup of blueberries
- 1 +cup of raspberries
- 1+ cup of blackberries
- juice of one lemon
- 1/2 cup of sugar
- 3 1/2 tbsp. of cornstarch
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
Instructions
- Measure & mix flour,
sugar and salt. - Cut cold butter into the flour mixture.
- Add water 1 tbsp. at a time.
- Mix until dough forms into a ball; cut dough ball in half. Save extra half for future use.
- Place the dough in the fridge to chill for at least *** hours.
- Remove dough from fridge, roll out and press into pie plate.
- Return the pie plate & dough to the fridge for at least 20 mins.
- Wash & dry all berries.
- Cut and de-stem strawberries.
- Add berries to a bowl with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Let this sit while oven preheats to 400.
- Pour filling into pie crust and place into the oven for 25 mins.
- Drop the heat to 350 and bake for an additional 40-50 mins.
- Let the pie cool, and serve!
Find it online: https://www.missallieskitchen.com/quadruple-berry-pie/