MixedBerry Pie with Oatmeal Crust

Mixed Berry Pie with Oatmeal Crust

Ingredients:

Crust:

4-1/2

Tbl

Ice water

1

 

Large egg yolk

2-1/2

Cup

All-purpose flour

1/3

Cup

Old-fashioned oats

Cup

Light brown sugar, firmly packed

1

Tbl

Grated lemon peel

Tsp

Salt

Cup

Butter, cut into pieces

Cup

Chilled vegetable shortening

Filling:

1

Cup

Sugar (plus 1 tablespoon)

2-1/2

Tbl

Cornstarch

2

Tsp

Grated orange peel

1/3

Tsp

Ground nutmeg

1-3/4

Cup

Fresh raspberries

1-1/2

Cup

Fresh blueberries

Cup

Fresh blackberries

Cup

Blueberry preserves

1

 

Egg, beaten

Directions:

Crust: Whisk the ice water and egg yolk in a small bowl to blend. In a food processor, blend flour, oats, brown sugar, lemon peel and alt for 30 seconds. Add butter and shortening and process until a coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather the dough together; divide into 2 equal pieces, flatten out, and wrap in cellophane. Place in refrigerator for 1 hour.

Preheat oven to 375F. Roll out one pastry ball into a 12 circle and transfer to a 9 pieplate. Fold overhang under, crimp, forming a rim. Prick a few holes in crust with a fork, an bake for 15 minutes, or until set and dry.

Filling: Mix 1 cup of sugar, cornstarch, orange peel, and nutmeg in a large bowl. Add all fruit and preserves and toss to blend. Mound filling in crust.

Roll out remaining dough and cut into strips. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with beaten egg to glaze. Sprinkle with 1 tablespoon sugar.

Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, about 1 hour. Cover edges with foil if they appear to be browning to quickly. Transfer pie to rack to cool.

 

Yields

8 servings

 

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