Triple Berry Pie

Blackberries, raspberries and boysenberries are a perfect flavor trio, but you may use any berries, including blueberries. Sprinkle any leftover dough with cinnamon and sugar and bake on the side. This will keep hungry family members from trying to eat the edges off the pie while it is cooling.

Pie Crust

    All-purpose flour
    ¾ teaspoon salt
    ¼ cup ice cold water
    2 teaspoons white vinegar
    ½ cup Crisco® solid vegetable shortening
    ¼ cup butter
    2 tablespoons granulated sugar

Berry Filling

    5 cups mixed unsweetened frozen berries
    ⅓ cup all-purpose flour
    ½ teaspoon ground cinnamon
    1 cup granulated sugar

    Vanilla Ice Cream

1.  Preheat oven to 400°.

2.  Crust: Sift flour into 2 ¼ cups. Empty into a large bowl,
     stir in salt, then take out a ⅓ cup flour mixture and mix with
     water and vinegar. Refrigerate the vinegar/water paste.

3.  Use mixer to blend shortening and butter into remaining
     flour. Mix in paste and sugar with a fork. Divide pastry in
     half, roll out and line an 8-inch pie plate.

4.  There is no need to thaw berries. In a large bowl, mix
     berries, flour, cinnamon and sugar. Pour into unbaked crust.

5.  Cover with top crust, seal and flute edges. Make a slit in the

     top of the pie to allow the steam to escape.
 
6.  Bake in a preheated 400° oven 45 minutes to 1 hour or until  
     juices form bubbles that burst slowly. If the pie starts to brown
     too quickly, lower the temperature to 350 . Cool at least
     15 minutes before serving. Serve with ice cream or sweetened
     whipped cream.

     Makes 8 slices