Triple Berry Pie With Shortbread Crust
Looking for the perfect summer dessert? Try making a triple berry pie with a delicious shortbread crust. It's perfect for taking to picnics or enjoying on-the-go, just like a scrumptious cookie!
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Ingredients
Shortbread Pie Crust
- 2 cups (250 grams) all-purpose flour
- ½ cup (100 grams) sugar
- ½ teaspoon teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup (227 grams or 2 sticks) butter, room temperature, unsalted
Berry Pie Filling
- 2 cups (330 grams) fresh blackberries
- 2 cups (330 grams) fresh raspberries
- 2 cups (330) fresh blueberries
- 2 tablespoons butter, unsalted
- 1 cup (200 grams) of granulated sugar
- 1 medium lemon, freshly squeezed seeds removed
- 2 tablespoons cornstarch more if pie filling is very soupy.
Pie Crust Topping
- 1 1 store-bought pie crust
- 1 egg white for brushing
Instructions
Shortbread Pie Crust
- Preheat oven to 400 degrees F or 204 C
- Prepare pie mold by greasing generously with butter or spraying with baking spray.
- In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream butter, salt, vanilla, and sugar for 2 to 3 minutes or until the butter has taken on a deeper yellow color; that’s a good indicator that your ingredients are creamed.
- Sift in flour, and stir well, eventually using your hands to create a dough. Press the dough into the prepared pie pan and fork with holes to prevent the butter from bubbling.
- Bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the oven. While it's in the oven, make your pie filling. Keep oven heated.
The Berry Filling:
- Simmer berries, sugar, and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
- Add in your cornstarch, gently mix in with the berries to prevent mashing them, and check the consistency. It should be thick and gel like. If it's too soupy, gently sprinkle cornstarch and mix until thickened.
- Remove from heat and stir in the butter. Allow it to cool for 10 minutes.
- Pour on top of shortbread cookie crust.
The Pie Crust Top:
- And pie crust top. If not using a lattice top, poke holes in the top to allow steam to escape.
- Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with coarse sugar, if desired.Bake at 400 degrees F for 40-45 minutes. After about 30 minutes, check it and place a piece of foil over it if the top crust is getting brown too quickly.
- Move pie pan to a wire cooling rack and allow it to cool for several hours.
Notes
Serving and storage:
- Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
- Freeze pie or slices in airtight container for up to three months.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 28g
Servings: 12 slices
Calories: 258kcal