The Pioneer Woman Tasty Kitchen
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Sweet Berry Pie

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Level: Easy

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Description

Raspberries, strawberries and blackberries are all in season. What better way to incorporate them into a dessert? You will love to eat this delicious pie fresh out of the oven. It goes well with some vanilla bean ice cream on top. Words cannot describe how amazing your taste buds will feel.

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1-¼ cup Butter Cold And Cubed
  • ½ cups Ice Cold Water
  • 6 ounces, weight Fresh Raspberries, Washed And Drained
  • 6 ounces, weight Fresh Blackberries, Washed And Drained
  • ½ pounds Strawberries, Washed, Hulled And Quartered
  • 1 cup Granulated Sugar
  • 3 Tablespoons Tapioca Starch

Preparation

For the pie dough:
1. Combine the flour and salt in the bowl of your stand mixer or food processor. Add the butter and blend with dough attachments until pea-size nuggets are formed. Add the water all at once and continue to mix until the dough comes together.
2. Pour dough onto a sheet of plastic wrap. Form it into a disc and wrap with plastic wrap. Refrigerate for at least an hour.

For the assembly:
Preheat oven to 420 F/216 C.

1. Divide the dough into two equal pieces and put one onto a lightly floured surface. Roll it out to 1/8 inch thickness and line the pie pan. Wrap the remaining dough with plastic and put it back into the refrigerator.
2. Combine the fruit, sugar and tapioca starch in a medium size bowl and gently mix until combined. Set aside.
3. Roll out the remaining dough to 1/8 inch thickness as well. Place the berry mixture into the lined pie pan and place the remaining rolled dough on top. Trim off the excess and crimp the edges together to seal the berry mixture into the crust. Use a sharp knife and cut a few vents on top.
4. Bake pie at 420 F/216 C until golden brown, about 45 minutes.

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