Getting to be Spring, so time to clear out the freezer from all the berries from last summer's "Pick your Own" trips. In this instance, I used 6 types of berries plus 1 cup of cherries, but you can use any combination you like as long as you come up with 4 cups of filling. —Kat Suletzki
Pastry / Pie Crust
2 1/2 cups
all purpose flour
chilled unsalted butter, cut into 1/2-inch pieces
chilled solid vegetable shortening, diced
ice water (maybe more)
pitted tart cherries, fresh, jarred or frozen
blackberries, fresh or frozen
blueberries, fresh or frozen
raspberries, fresh or frozen
strawberries, fresh or frozen
cranberries, fresh or frozen
red currents, fresh or frozen
egg yolk mixed with a tablespoon or two of water (for egg wash)
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if
dough is dry. Gather into ball, divide, then flatten into two disks. Wrap in plastic; chill 2 hours.
Preheat oven to 375F. Spray a 9 inch pie plate with baking spray.
Place berries and cherries in a medium work bowl. Sprinkle in corn starch and sugar and stir to combine. Set aside.
Roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon cherry-berry mixture onto the pie plate. Roll out the other dough disk to a
long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. Lightly brush pastry with the beaten egg wash. Place on a baking sheet (in case it boils over) and place on the center rack in the oven.
Bake until filling is bubbling and pastry is golden, 55 minutes to an hour. If the top gets too brown before the hour, cover with aluminum foil. Cool slightly on baking sheet on a rack. Serve warm or at room temperature.