Mixed Berry Pie

Recipe by Beth McCarty, Cincinnati, Ohio

First Place 3101 Pie Division Class No. 3, 2016 | Baking Temperature: 425 / 350 degrees | Baking Time: 20 / 45 minutes | Yield: 8

Ingredients:

• • 2 cups blueberries
  • 1 ½ cups raspberries
  • 1 ½ cups blackberries
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 6 tablespoons tapioca starch
  • Pinch of salt
  • 2 tablespoons butter, cut into pieces
  • Egg wash (one egg, whisked)

Pie Dough:

• • 2 cups unbleached flour
  • 1 teaspoon salt
  • 1 ½ stick butter
  • 4 tablespoons shortening
  • ½ cup ice cold water

Instructions:

• • Preheat oven to 425°F
  • Prepare double crust pie dough
  • Combine the blueberries, blackberries, and raspberries together. Add lemon juice and combine.
  • Combine the sugar, tapioca starch, and salt in a separate bowl.
  • Pour the dry ingredient over the berries
  • Place the berry mixture into the bottom pie dough
  • Dot with butter
  • Cover with top pie dough with a lattice weave.
  • Using a pastry brush cover the top with the egg wash.
  • Bake in the preheated 425°F oven for 20 minutes
  • Reduce heat to 350°F and bake 45 minutes or until brown and bubbling
  • Cool before slicing