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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.
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.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
These cookies are sensational. Not only do they look good, but they taste amazing. When baked, the almonds release a light and exotic oil which makes these cookies glow with goodness. These cookies are thin so they are nice and crisp and they complement ginger tea well.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!