Deep-Dish Mixed Berry Pie
A bubbling deep-dish pie loaded with fresh raspberries, blueberries, blackberries, and strawberries in a thickened sugar glaze, enclosed in a flaky lard crust.
Ingredients
- 2 cup flour
- 0.7 cup lard
- 3 tbsp ice water
- 1 pint raspberries
- 1 pint blueberries
- 1 pint blackberries
- 1 pint strawberries
- 1 0.5 cup sugar
- 1 0.5 cup water
- 0.3 cup cornstarch
Instructions
- 1
Combine flour and salt. Add lard and work until coarse crumbs. Add water 1 tbsp at a time. Form into 2 smooth balls. Refrigerate 30 minutes.
- 2
Combine berries, 1.25 cups water, and sugar in saucepan over medium-high. Bring to boil, reduce to medium, cook 10 minutes.
- 3
Mix cornstarch with remaining 1/4 cup water. Stir into berry mixture. Return to boil and cook 2 minutes. Remove and cool.
- 4
Roll out each dough into 12-inch circles. Line a 9-inch by 2-inch deep dish pie pan with one circle. Pour berry filling into shell. Cover with second circle of dough. Trim and crimp edges.
- 5
Place on parchment-lined baking sheet. Bake at 350°F about 45 minutes until crust is golden. Cool 20 minutes before slicing. Serve with vanilla ice cream.