Dessert & Baked Goods Jumble Berry Pie

Jumble Berry Pie

Pie fillings are, of course, important. There are creamy fillings, fruity fillings, chocolate fillings, even savory fillings. But the challenge is in making a superb crust. Once you get that down, you'll want to go that extra mile and weave a lattice top. Easier than you might think and worth the effort.

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About Jennifer Verrill

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About Jumble Berry Pie

Pie fillings are, of course, important. There are creamy fillings, fruity fillings, chocolate fillings, even savory fillings. But the challenge is in making a superb crust. Once you get that down, you'll want to go that extra mile and weave a lattice top. Easier than you might think and worth the effort.

About Jennifer Verrill

Jen's time at UMass Amherst convinced her that her future was in food. She prepared meals in the dorm kitchens and spent lots of time reading cookbooks. Since then she's done it all, from catering to working on the line. At the family business, Verrill Farm, in Concord, MA, Jen has access to the fresh fruits and vegetables grown there. The farm offers an array of activities, from farm tours to catering to BBQ. Check out their blog for updates and photographs of their gorgeous produce and all the farm has to offer.

Recipe

Ingredients

Pie Crust

  • dough for 3 - 9" pie shells
  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 8 oz cold butter, cut up
  • ¼ cup cold water

Filling for One Jumble Berry Pie

  • 3 cups blueberries
  • 2 cups sliced strawberries
  • 1 cup raspberries
  • ½ cup sugar + extra for sprinkling on pie crust just before baking
  • 3 tbsp cornstarch
  • ⅛ tsp lemon zest

Egg Wash

  • 1 whole egg
  • 1 tbsp water

How-to

Make the Crust

  1. Process flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together
  2. Form into a log. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months
  3. Take 1/3 of dough recipe and place on floured surface. Press into a disc and then roll out until it is big enough to fit into the pie pan

Prepare Filling & Bake

  1. In a large bowl, add blueberries, strawberries and raspberries, sugar, cornstarch and lemon zest. Mix gently
  2. Pour into bottom layer of pie dough
  3. Weave top layer of dough in lattice fashion and pinch dough all the way around to seal
  4. Brush with egg wash, sprinkle with sugar
  5. Place on parchment-lined baking sheet and bake at 375º (regular oven) or 325º (convection oven) for 1 hour.  Pie is cooked when juices are thick and syrupy.  Let cook about 2 hours before serving

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