5cupsmixed berries (black raspberry, red raspberry, gooseberry, blackberry, any combination)
1tablespoonorange juice
1tablespoonlemon juice
1 cuppure cane granulated sugar
1/3cupclearjel food starch or tapioca starch
dashof salt
1eggplus 1 tablespoon water (for egg wash)
Grandma's Pie Crust (Makes one double crust 9-inch pie shell)
2cupsflour
1teaspoonsalt
1-2tablespoonssugar
1/8 teaspoonbaking powder
1cupshortening
1/2 cup cold water
Instructions
Pie Crust Instructions
Cut in all dry ingredients until crumbly. Add water all at once and mix just until forms a ball (do not kneed or over mix).
Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough is too soft to pick up by hand). Repeat for the top crust.
Pie Filling & Assembly
Preheat oven to 375 F.
In a large bowl, mix dry ingredients together, sugar, starch. Toss the berries into the dry ingredients, being careful not to break them up too much. Add the orange & lemon juice. **(If using frozen berries, see directions below.)
Place the pie filling in the unbaked pie shell, brush edge of bottom crust with egg wash, arrange top crust, fold and crimp to seal the edges. Brush with egg and sprinkle on sugar, Cut vents in top crust for steam to escape.
Bake 375 for 45 to 50 minutes.
Frozen Berry Instructions
Save & strain the juice that separates from the thawed berries.
In a sauce pan add the sugar and starch from recipe above, stir together to help eliminate lumps.
Pour the strained berry juice & orange and lemon juice. Over medium high heat, whisk while cooking until the juice loses the opaque color and thickens. Fold in the thawed berries and add to pie shell. Bake as above.