This pie recipe is a favorite of my husband and has been his “birthday pie” the last three years. A lot of people are scared of pie, particularly of the crust. I’m here to say that pie crust is actually REALLY simple, and if you follow the steps for this pie you can’t go wrong!
You will need:
- 2 1/4 Cups Flour (for pie crust) + an additional 1/3 cup for the filling
- 3/4 teaspoon of salt
- 2/3 Cup Shortening
- 8 to 10 Tablespoons of COLD water
- 3 Cups Strawberries
- 2 Cups Raspberries
- 2/3 Cups of Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon honey
- 1 Tablespoon milk
BEST PIE CRUST EVER:
I have tried a lot of recipe’s and tricks for pie crust and this is by far the easiest AND my favorite. This recipe is for Double Crust, meaning it will make enough crust for you to have a bottom layer and a top layer for your fruit pies.
Step 1 – In a bowl stir mix together 2 1/4 cups of flour, the salt, and add your shortening
Step 2 – You need to mix the shortening and flour/salt mixture together using a pastry blender (in a pinch I have used a fork, however this will take a lot longer). ONE Tablespoon at a time add the cold water and continue cutting the mixture with the pastry blender until all the ingredients become pea sized pieces. It is important that the water you are adding is cold and that you add the water gradually, if you add it all at once it tuns into a slimy pasty mess.Step 3 – Using your hands, mold the pieces into two equally sized balls of dough.That’s all you have to do to create the perfect pie crust!
Strawberry-Raspberry fillingCut the Strawberries in half and set asideIn a bowl mix together 1/3 Cup of flour, 2/3 Cup of Sugar, and 1/2 teaspoon ground cinnamonAdd the halved strawberries and raspberries to the dry ingredients and mix with your hands to coat the fruit in the mixture. The raspberries will get squished and broken up which is fine as it’s all going in the pie they don’t need to be whole.
Roll out one of the balls of dough and transfer to your pie plate/tin. (an easy way to transfer the dough without ripping it is to drape part of it over your rolling pin and lift it up enough to put your pie plate underneath the rolled out dough.
Roll out the second ball of dough and cut it into strips (you can use a knife, but I’ve found that a pizza cutter is the easiest and fastest way to cut the dough into strips) you want the strips to be roughly an inch wide.
Lay out five strips of dough over the top of the filling. To create the lattice/basket weave top, first fold up the 2nd and 4th strips and lay another strip horizontally so it lays on top of the 1st, 3rd, and 5th strip. Fold the 2nd and 4th strips down again and fold up the 1st, 3rd, and 5th strips and lay another strip down horizontally.
Repeat the folding weave until the pie is covered.In a small bowl, mix together the milk and honey and then, using a pastry brush, paint the top of the lattice crust with the milk/honey mixture. This will brown the top of the crust nicely.Cover the edges of your pie with tin foil and bake in the over for 25 minutes at 375 Degrees.After 25 minutes remove the tin foil and bake for an additional 25 minutes. That’s it! You’ve now made a pie from scratch, crust and all!