RAZZLEBERRY  PIE RECIPE

Crust ▢6 cups of flour ▢2 cups shortening ▢1 ½ teaspoon sugar ▢1 ½ teaspoon salt ▢1 cup Ice cold water more as needed Filling ▢3 ⅓ cup water ▢3 ⅓ cup sugar ▢6 tablespoons instant clear gel ▢2 16 ounce bags of blackberries ▢1 12 ounce bag of raspberries ▢1 16 ounce bag of blueberries Egg Wash ▢1 egg ▢1 tbsp water

INGREDIENTS

In a stand mixer combine flour, sugar, and salt. Add shortening and mix on low with the paddle attachment until the dough resembles pea sized crumbs.

STEP 1

With the mixer running, slowing add cold water until a ball forms. Divide into 6 balls and roll out into 10-11 inch circles.

STEP 2

In a large dutch oven combine sugar and instant clear gel. Add water and bring to a boil, stirring constantly. Add in berries and bring to a boil. Cook 5 minutes or until thickened.

STEP 3

Spray pie pan with non-stick spray. Cover pie pan with one circle of pie crust. Poke holes in the bottom using a fork. Pour in ⅓ of the pie filling.

STEP 4

Top with another circle of pie crust and crimp edges. Cut two slits into the top of the crust to vent. Or use a decorative method with the crust on the top.

STEP 5

Prepare egg wash by whisking egg and water together. Crush mixture over the top of pie crust. Sprinkle with sugar if desired.

STEP 6

Bake at 375 degrees for 15 minutes. Cover edges with foil and bake for an additional 30-35 minutes or until golden brown and bubbly. Let cool completely before serving.

STEP 7

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