Pie Crust:
¼ cup butter
⅓ cup lard
¼ cup margarine
⅓ cup shortening
1 tbsp sugar
½ tsp baking powder
1 tsp salt
1 tbsp nonfat dry milk
1 ½ cup pastry flour
3 cups all purpose flour
½ cup water, cold
1 tbsp water, cold
Filling:
16 oz boysenberries, no sugar added frozen
8 oz blueberries, no sugar added frozen
8 oz raspberries, no sugar added frozen
1 ¾ cup sugar
½ tsp salt
½ cup cornstarch
To make crust,
In mixer cream butter, lard, margarine, and shortening. In bowl, mix sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly.
Add pastry flour and beat until blended.
Add bread flour and mix slightly.
Pour in water and beat again only until water is just blended in.
Divide dough into two or three balls.
Roll each out on floured board.
Line pie pan with dough and cut off excess dough.
Flute edges.
Prick holes in bottom with fork.
Bake empty pie shell at 375 degrees F for 12-15 minutes or until light golden brown.
Or fill unbaked pie shell and bake according to recipe.
Makes 2 to 3 pie shells.
Note: This crust may also be made by hand-cutting fats into dry ingredients.
To make filling,
Thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries.
Mix well with rubber spatula.
Fill crusts, add top crusts, and bake at 375 degrees for 45-50 minutes or until golden brown.
Sugar: 27g
:
Calcium: 36mg
Calories: 352kcal
Carbohydrates: 60g
Cholesterol: 1mg
Fat: 11g
Fiber: 5g
Iron: 2mg
Potassium: 146mg
Protein: 5g
Saturated Fat: 2g
Sodium: 305mg
Vitamin A: 295IU
Vitamin C: 6mg
