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Recipes - Desserts

A berry, berry good pie!


Winning a pie contest requires a delicate crust, delicious filling and perfect baking. This pie has it all! It won First Place in the Fruit and Berry category at the American Pie Council's 2000 National Pie Championship. Prepare yourself for the raves!

Ingredients

  • 1 cup fresh blackberries
  • 2/3 cup shortening
  • 1 cup raspberries
  • 2 tbsp butter
  • 2 cups rhubarb, cut into 1/2 inch pieces
  • 1/4 cup ice water
  • 3/4 cup white sugar
  • 1 tbsp butter, melted
  • 2 cups all-purpose flour
  • 1/4 cup all-purpose flour
  • 1 tbsp half-and-half cream
  • 1-1/2 tsp half-and-half cream
  • 1 tsp salt
  • 2 tbsp white sugar
  • 1 tsp lemon juice

Instructions:

  1. To make this scrumptious pie, combine the rhubarb, blackberries and raspberries with the sugar and flour then refrigerate overnight. This sweet mixture is then spooned into a delicate, made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.
  2. To make filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup of flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
  3. To make crust: In a large bowl, mix 2 cups flour with 1 teaspoon salt. Cut in shortening and 2 tablespoons of butter until texture is like cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9-inch pie pan.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
  6. Bake in preheated oven for 10 minutes.
  7. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.