Triple Berry Patriotic Pie

Need a great recipe to celebrate Memorial Day or Independence Day? How about this? A red, white, and blue-ribbon winning pie I made for the 1993 county fair. Must top with vanilla ice cream for the color scheme to be complete! {Fresh fruit works best but you can also used thawed, drained frozen berries too. And don’t panic when you see the homemade crust. Just buy a roll-out refrigerated one instead! }

Crust

3 c.          all-purpose flour

1½ c.        butter-flavored shortening

1 tsp.       salt

1  egg

5 Tbs.      whole milk or cream

1 tsp.       vinegar

Filling

2 c.          blueberries

2 c.          raspberries

1 c.          blackberries

1 c.          sugar

5 Tbs.      flour

1 tsp.       almond extract

Mix crust ingredients with a light touch until well blended. Roll out half the crust into a circle large enough for your pie pan on a well-floured surface. Place in pie pan. Note: you can also use a roll-out refrigerated crust to save time.

Mix filling ingredients and place in crust. Roll out remaining dough for the top crust and place on top of filling. Seal edges well and pinch to form edge of crust. Prick crust all over with a fork and bake at 350°F for 50–60 minutes, just until bubbly and crust is lightly golden.