I have been so excited about this recipe post! And rightfully so, for a number of reasons, the least of which is that this dessert is really yummy. But then there is the fact that Big Poppa announced that he was not going to like this particular pie because it was not his kind of thing. First of all, he doesn’t like fruit pies and; second, he’s more of a cake person. I paid him no attention because it was Mother’s Day and I got to make whatever I wanted for me, not him. Then there is the fact that I am a lover of Mixed Berry Pie. There is this restaurant back home that serves an excellent version of this pie and I have been trying for years to duplicate it. I failed. Repeatedly. The texture was wrong, then the flavor was wrong – usually too tart. I just couldn’t seem to get it right. It became a challenge for me. I searched and played with many recipes over the years trying to find or create just the right one. I have found it!
Oh my goodness! I know that I gush over all of my recipes but, really, this one will knock your socks off! You know how I know? Because Big Poppa and a family friend that was over for dinner on Mother’s Day both declared themselves not fans of fruit pie. After dinner, Big Poppa led the way by cutting himself the first slice of pie and I wish that I would have taken a picture of his face after the first bite. No, maybe it was the second bite because he had to take two before it registered that he liked it. I mean he REALLY liked it! So much so that he went back and got a second, larger slice while singing my praises. This prompted our guest to try a slice during which she, too, was blown away. What’s even better is that it’s really, really easy! Almost too easy, like you could make it any time that you want, especially if you use store-bought pie crust like I did. I didn’t have time to make my own and hey, I’m all for making things easy on myself. However, the recipe for the crust is included below. Now, I’m aware that some of you will read through this recipe and when you get to the cinnamon you will stop and say “Really? On berries?” I thought the same thing, however, it works really, really well. Simply perfect. Enough talk, here is the recipe.
Cafe Hon’s Mixed Berry Pie
3 cups all-purpose flour
1 teaspoon salt
1/2 cup chilled shortening
1/2 cup cold butter
1/2 to 1 cup ice water
2 cups blueberries, fresh or frozen
2 cups raspberries, fresh or frozen
1 cup blackberries, fresh or frozen
1/2 cup all-purpose flour
1 cup sugar
1 1/2 teaspoon ground cinnamon
1 1/2 tablespoon butter
For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
* Please note that the one problem that I have with this recipe/instructions is that pie crust is ALWAYS better cold to achieve the best results. Therefore, if you are going to make your own, give yourself enough time to refrigerate it at least 2 hours before it’s needed. Over night is even better.
For the filling: If using frozen fruit, measure first, then thaw and drain fruit. *I recommend using fresh fruit if at all possible.
Preheat the oven to 350 degrees F.
Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Cut up the 1 1/2 tablespoon of butter and place small pieces all over the pie on top of the berries and sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
Do exactly what the recipe says (except remember what I said about store-bought pie crust) and it will be PERFECT! Now, Memorial Day is coming and this will be the perfect dessert to make for your friends and family. After you’ve wowed everyone and they think you are simply amazing, you come back here to this post and thank me. You’re welcome! 😉