Either the rapture didn't happen, or we were all left behind. Regardless, we slid this delectable pie into the oven at precisely 6:00 pm...either to bring to the pearly gates, or to feast on with all the other heathens. Better safe than sorry!
(Because if we're being honest, EVERYBODY LOVES PIE!)
Holy Trinity Pie
In the name of the Strawberry, the Blackberry, and the Holy Blueberry
For the Crust
3 cups all-purpose flour
1 tsp. salt
1/2 cup chilled shortening (Earth Balance)
1/2 cup chilled margarine (Earth Balance)
1/2 to 3/4 cup ice cold water
2 cups strawberries, coarsely diced
1 cup blackberries
2 cups blueberries
1/2 cup sugar
1/4 cup flour
Pinch of salt
Zest of 1 Lemon
1 Tbsp Lemon juice
1 Tbsp Margarine, cut into small pieces
1. Preheat oven to 400 degrees
2. Process the flour, salt, shortening, and margarine in a food processor until the consistency of fine corn meal (I'm just going to say it right now. If you don't have a food processor, you should invest in one.)
3. Slowly add ice water to processor until incorporated and consistency changes to that of dough.
4. Divide dough in half and place first half on floured work surface (refrigerate second half until needed). Flour rolling pin, roll out, and fit to pie dish.
5. Combine berries, sugar, flour, salt, lemon zest, and lemon juice in mixing bowl. Scoop into pie shell.
6. Dot with margarine.
7. Roll out second ball of pie dough and fit over top of pie. Decorate as you like and vent pie crust by making a few small slits.
8. Bake on a baking sheet for 20 minutes, then place aluminum foil collar around pie to protect the edges from burning. Continue baking for 25-35 minutes. Crust should be lightly browned and filling should bubble. (Collars make all the difference in the world, so make the effort and do it. It will keep your pie perfectly pretty!)
Serve pie with Vanilla ice cream (vegan of course), and celebrate the end of the world...even if it's been postponed
(Time to get working on our 2012 pie recipe)
Peace, Love, and Berries
Pam and KT