MICHIGAN BERRY PIE
- Servings: 7 to 8
- 2 ½ cups pastry flour
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 cup Shortening
- ½ cup water
- ...1 ½ cups of tart Michigan Cherries
- 1 ½ cups raspberries
- 1 ½ cups blueberries
- 1 cup blackberries
- 1 ¼ cups sugar
- 2 tablespoons tapioca granules
- 4 tablespoons corn starch
- 1 tablespoons fresh lemon juice
- * Crumb Topping*
- 6 tablespoons (packed) golden brown sugar
- 6 tablespoons whole almonds
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 1/2 tablespoons old-fashioned oats
- 4 1/2 tablespoons all purpose flour
Preheat oven to 350 degrees.
For dough: Mix flour, 1 teaspoon sugar and sea salt. Cut room temperature Shortening into flour with fingers until crumbly, yet not too blended. Add water.
Do not mix at this point. Dough will be sticky. Cover with plastic wrap or wax paper and allow to set in refrigerator for 1 hour.
Mix Michigan cherries, raspberries, blueberries, blackberries, 1 ¼ cups sugar, tapioca granules, corn starch and lemon juice.
Roll out bottom crust. Fill with pie filling. Roll out top crust and fold into quarters. Vent with a knife while dough is in quarters to make a pretty design. Unfold crust over top of pie. Flute edges to seal. Cut off remaining dough over-hanging from around the edges of pie with side of fingers or knife. Spray top crust with cold water and sprinkle with 1 tablespoon granulated sugar for browning.
Line a cookie sheet with foil or parchment to catch drippings. Place this sheet on bottom rack; to avoid smoking do not put this sheet directly on bottom of oven.
Bake pie at 350 degrees in the center of the oven for 45-60 minutes or until golden brown and thickened juices have been bubbling out from vents and/or edges of pies for about 10-15 minutes.