Pies are not my favorite thing to make. I always struggle with the crust. And this time around, I decided I was going to lattice the top without a stencil like I did here.
As you can see from the picture above, my edging could use some more practice.
Although, I should mention, a less than perfect asethetically pleasing crust still makes for a deliciously good one. To get started, click here for the recipe and see what I learned so you can make yours even better than mine.
1/2 cup sugar 3 tablespoons cornstarch 2 cups fresh or frozen red raspberries 1 1/2 cups fresh or frozen blueberries 1 1/2 cups fresh or frozen blackberries Milk (optional) Sugar (optional)
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 cups fresh or frozen red raspberries
- 1 1/2 cups fresh or frozen blueberries
- 1 1/2 cups fresh or frozen blackberries
- Milk (optional)
- Sugar (optional)
2 1/4 cups all-purpose flour 3/4 teaspoon salt 2/3 cup shortening 8 tablespoons cold water
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 8 tablespoons cold water
Click here for the remainder of this recipe.