Deep Dish Mixed Berry Pie
PREP TIME: 2 Hours

A slice of pie is an American tradition, and we have gathered all of Louisiana's favorite berries into one great shell. Serve with vanilla ice cream for a great summer treat.


  • 2 cups flour
  • pinch of salt
  • 2/3 cup lard
  • 3-4 tbsps ice water

Preheat the oven to 350 degrees. In a mixing bowl, combine flour and salt. Add the lard, and work it in with your hands until the mixture resembles coarse crumbs. Add water, 1 tbsp at a time. Form dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove dough from refrigerator and place on a lightly floured surface. Roll out each dough ball into a circle about 12 inches in diameter and 1/8 inch thick. Fold one of the dough circles into fourths and carefully remove the dough from the surface. Unfold the dough into a 9-inch by 2-inch deep-dish pie pan.


  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint strawberries
  • 1½ cups water
  • 1½ cups sugar
  • ¼ cup cornstarch

In a saucepan combine the berries and 1 cup water with sugar, over medium-high heat. Bring the mixture to a boil, reduce to simmer and cook for 10 minutes. In a small bowl, combine cornstarch with remaining water. Stir until the cornstarch dissolves and the mixture is smooth. Stir the cornstarch mixture into the berry mixture. Bring the mixture back to a boil and continue to cook for 2 minutes. Remove from heat and cool. Pour the berry filling, once cooled, into the pastry shell. Place the remaining circle of dough over the filling. Lightly press the pastry into the berry mixture. Using a small knife, trim off any excess and crimp the edges. Place on a parchment-lined baking sheet. Place in the oven and bake for 45 minutes or until the crust is golden. Remove and cool for 20 minutes before slicing. Serve each slice with a scoop of your favorite ice cream.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295