My friend Shelby and I managed to pack 5 deeelicious fruits into this yummy pie- but barely!!! Read on for the recipe and stuff it with your favorites!
For the Rollable Crust:
- 2/3 cup shortening
- 2 cups flour
- 2 tbs sugar
- 1 tsp salt
- 3-5 tbs cold water
Mix the flour, sugar, and salt into the shortening with your finger tips. Keep mixing until the largest clumps of shortening are about pea sized.
Start adding in the ice water, a tablespoon at a time until the dough comes together, stop adding at this point in time and form the dough into a ball.
Flour a large surface, divide the dough *roughly* into halves, making one half a little larger (for the bottom) and the other a little smaller (for the top). Roll out the bottom first- until just larger than the size of your pie pan. (I am the least precise baker in the world- I literally eyeball it, try to see if it fits, if it doesn’t, keep rolling… etc). Don’t worry about it being perfect!
Lay the crust onto the pan, press into bottom and corners first, then go around the outside rim, pinching the dough around the rim of the pan. Once you have gone all the way around use a paring knife to cut off the excess, starting right below your pinches around the outside of the pan.
Bake the bottom crust at 350 for 10 min while you start making your filling. Take out the crust and let it cool.
For the lattice- roll out the second ball of dough (including remnants of your first crust) into the same size round as before. Cut into 1/2 inch strips. Start at one side of the pie and place vertical strips, 1/2 inch apart, across the pie. Just choose the strips that look to be the right size- again, eyeball it. Then start making the lattice by adding strips going the other direction. Weave your first horizontal strip, then start the next strip the opposite way of the previous one- if your previous strip started under the vertical strip, start this one on top. Keep going until you are done!
Pinch around the outside again and cut off the dangling ends of all the strips. You are ready to bake! See baking directions below under filling.
For the Filling:
- 1 Cup cranberries
- 1 1/2 Cups blackberries
- 1 1/2 Cups raspberries
- 1 cup blueberries
- 1 cup diced apple
- zest of one orange
- 1/4 cup brown sugar
- 1/3 cup cornstarch (all the berries in this pie make it need this much cornstarch- they are juicy!)
Mix everything, carefully pile it into your crust! Arrange lattice on top and bake at 350 **with baking sheet underneath it!!!** for 35-40 min, until you see bubbles (little ones) in the middle of the pie. Lightly cover the top of the pie with tin foil if it starts to brown too much!
Makes 12 Slices