We’ve had this handwritten recipe tucked away in a cookbook for years now. We’re not sure where it came from or how long we’ve had it but it never fails to impress. Four different varieties of fresh berries nestle into a rich, creamy filling. It’s a classic.
Prep time: 50 minutes
Cook time: 45 minutes
- 1 cup plus 4 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, chopped
- 2/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup heavy cream
For the crust:
Combine 1 cup flour and 1/2 teaspoon salt in a medium bowl, whisking to break up clumps. Add shortening and incorporate with a pastry blender or fork until dough is pea-sized crumbs. Drizzle 2-3 tablespoons of ice cold water, one tablespoon at a time, until dough forms large clumps.
Turn dough out of bowl onto sheet of plastic wrap and form into 1-inch thick disc. Seal and refrigerate for at least 45 minutes.
Remove dough from plastic wrap and transfer to floured work surface. Using a lightly floured rolling pin, roll dough until it’s slightly larger than your pie plate. Carefully place dough in pie plate and gently press down to lie bottom and sides. Trim excess dough from edge of pie plate with a knife. Flute edges using thumb on one hand and two fingers on another. Set aside.
For the filling:
Preheat oven to 400°F.
Place berries in pie crust.
In another medium bowl, combine sugar, 4 tablespoons flour, cinnamon and 1/4 teaspoon salt. Pour in heavy cream and mix until well combined. Pour mixture over berries.
Place pie on baking sheet. Bake until crust has browned and filling is set, about 35-45 minutes. Pie will continue to set as it cools.
ORANGE & FIELD TIP: The longer the pie sets after baking, the better the filling will hold together. However, it’s so good that we wouldn’t blame you if you can’t wait that long.