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Country Three Berry Pie

 

      Yield: 1 Servings

 

      2 c  all-purpose flour

      1 t  salt

    3/4 c  butter flavored shortening.

           -chilled

      1 T  lemon juice

      3 T  lemon juice

      2 c  fresh (or frozen

  strawberries ),thawed and

           -drained

      1 c  fresh (or frozen

  blueberries ),thawed and

           -drained

      1 c  fresh (or frozen

  raspberries ),thawed and

           -drained

      1 T  lemon juice

    1/4 c  quick-cooking tapioca

  1 1/4 c  sugar

      1 ds salt

    1/2 t  cinnamon

      2 T  butter,cut into small     

Pie crust:  items #1-5

In a large mixing bowl, combine flour and salt. Cut in half of the

shortenmg until the mixture resembles coarse crumbs. Cut in the

remaining shortening until the mixture is the size of peas. Mix the

lemon  juice with the water. Sprinkle liquid over mixture and toss

gently until all  is moistened. Knead pastry lightly and quickly with

fingertips until the pastry clears the bowl. Divide and form into 2

flat rounds and wrap in plastic.  Chill for 30 minutes.

 

Pie filling: Combine all berries in a large bowl. Sprinkle the lemon

juice over the berries. Sprinkle the tapioca over the berries and toss

gently to coat evenly. Let sit for 15 minutes. Combine the sugar, salt,

and cinnamon. Stir the butter into the berries. Toss sugar mixture with

berries. On a floured surface roll out one round of chilled pastry and

place in pie pan.  Roll out second round of pastry to form a lattice

top crust.  Place filling evenly in pie shell and cover with lattice

strips. Seal and flute edges.  Lightly sprinkle top with sugar, if

desired. Cover edge with foil. Bake in preheated 425 degree oven for 20

minutes. Reduce heat to 375  degrees and bake 30 more minutes. Remove

foil the last 15 minutes. Cool  pie on wire rack.











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