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.
INGREDIENTS FOR PIE CRUST:
- 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.
INGREDIENTS FOR FILLING:
- 1 pint raspberries
- 1 pint blueberries
- 1 pint blackberries
- 1 pint strawberries
- 1½ cups water
- 1½ cups sugar
- ¼ cup cornstarch
METHOD FOR FILLING:
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.