The boy asked me for a berry pie. He rarely asks me for anything other than Chicken dishes. Hmmm... it is a beautiful sunny day here, and I can't think of anything better than cooking for my kiddo. Now let's see if he will eat it. That may be the task. He is good at asking for things and then decides he is full. Or he gets afraid of it being "gluten free". So first I set out to make the crust. I used Mina's all purpose baking mix for the crust. I made two. One for the bottom and one for the top. I cut out hearts with the top shell and reserved the rest to make a tart later this week. The pie is now gone. I didn't even get a piece. So I assume it was really good.
For the Crust:
2 cups Mina's Gluten free all purpose baking mix
2 teaspoon salt
2/3 cup vegetable shortening
6 tablespoons ice water
For the Filling:
1 12oz container blackberries
1 12oz container raspberries
1 cup sugar
1 tbsp tapioca starch
1 TBSP lemon juice
1 TBSP butter
Preheat oven at 425 degrees F.
Combine salt and flour in a mixing bowl.
Thoroughly add shortening to salt and flour.
Add in ice water 1 tablespoon at a time, mixing until the rice or almond flour is moistened and dough almost cleans the sides of the bowl. Add 1 or 2 tablespoons of ice water as necessary.
Make two balls out of the dough.
Roll out dough and fit in pie pan.
For a baked shell, prick the bottom and sides with a fork, or use pie weights or beans so the shell doesn't bubble up.
Bake at 425 degrees for 10 minutes or until lightly browned.
Combine Berries, sugar, lemon juice, tapioca, and salt. Jordan doesn't want it solid berry. He asked me to make it more mixed, so I mixed it together in my kitchenaid to break down the berries just a bit.
Once crust is removed from the oven . Add filling mixture and dot with butter.
Cover with top pastry crust or design.
Bake at 425 degrees for 15 minutes then bring oven temperature down to 350 degrees and bake for 35 to 40 minutes.
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