Shelly's Recipe

DOUBLE-CRUST JUMBLE BERRY PIE

Category: Pies - Fruit

1 cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon table salt
6 cups washed and well-dried mix of blackberries, blueberries, raspberries, and quartered strawberries (I used organic strawberries, raspberries and blueberries)
1 tbs[ unsalted butter, cut into small pieces
1 recipe Butter Pie Crust (below)

In a large bowl, mix the sugar, cornstarch, tapioca, and salt. Add the berries and toss with your hands until the berries are evenly coated.

Roll out the pie dough according to the directions in the recipe below. Pile the berries into the dough-lined pie pan, sprinkling any remaining dry ingredients on top. Dot the surface with the butter and cover the berry mixture with the top crust. Make a strong double-edged seal by folding the top layer over the bottom one and then flute the edge.

Cut 5 or 6 slits in the top crust to let steam escape during cooking. Heat the oven to 400 degrees while you chill the pie in the refrigerator for 15 to 20 minutes.

Put pie on a baking sheet to catch any drips, bake for 15 minutes and then reduce the temperature to 350 degrees. Continue baking until the crust is golden and the filling juices bubbling through the vents are thick, glossy, and slow, another 50 to 60 minutes. For the best texture for serving, let the pie cool completely (up to 5 hours), and then reheat slices or the whole pie just slightly before serving. You can serve the pie while it's still warm, but the filling will be slightly liquid.

Butter Pie Crust
(1 cup cold unsalted butter
2 cups flour
1/4 cup sugar
1/4 tsp table salt
1/4 cup cold water

Cut butter into 1/2-inch cubes. Combine flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing by hand). Mix for a second or 2 to blend the dry ingredients. Add the butter and then, with the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).

The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the fridge for 15 minutes to firm up the butter before adding the water. As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.

Divide the dough; pat each half into a thick, flattened ball. Lightly flour a work surface. Roll out the dough to at least 12 inches in diameter.

Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round and gently transfer it to the pie pan. Unfold and ease the dough into the bottom of the pie pan without stretching it. Roll out the other dough ball and cut a second 12-inch round for the top crust. Makes two 12-inch rounds, enough for one 9-inch double-crust pie.