Recipes Detail

INGREDIENTS

2 cups Robin Hood all-purpose flour
¾ teaspoon salt
1 cup Crisco shortening
1 egg
2 tablespoons cold water
1 tablespoon white vinegar
6 cups fresh or frozen berries (raspberries, strawberries, blueberries, blackberries, or any combination)
1 cup sugar
⅓ cup Robin Hood all purpose flour
1 tablespoon lemon zest
1 egg, beaten
3 tablespoons sugar

DIRECTIONS

Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes
Serves: 8

Preheat oven to 425°F. Add flour and salt to a large mixing bowl. Cut room temperature shortening with a pastry blender or two knives into the flour until the mixture looks like large peas. In a medium bowl, beat egg, water, and vinegar and pour evenly over flour mixture. Stir with a fork until the flour is moist. Divide dough in half and shape into a ball then flatten into a circle about 4”. Wrap and chill in the refrigerator for 15 minutes.

Roll half the dough on a lightly floured surface into a circle 1” wider than your pie plate. Transfer into pie plate and trim excess dough. Roll out remaining dough and set aside.

Place berries, sugar, ⅓ cup flour, and lemon zest into a large bowl and gently toss until combined. Fill the pastry-lined pie plate with fruit. Top with remaining dough and seal the edges. Cut slits on top of the pastry. Brush with beaten egg and sprinkle with sugar. Place on a baking sheet covered with foil for easy cleanup..

Place on the bottom rack of the oven for 10 minutes. Reduce heat to 350°F and continue baking for 60 to 70 minutes or until the pastry is golden and the fruit is tender. Cool on a wire rack before serving.