Fabulous Triple Berry Pie from Paula's Kitchen

Описание: Welcome back to Studio K (the new edition), and Season Three, Episode Five of Paula's Las Vegas Kitchen! Today we are taking advantage of the bounty of fresh summer berries at the supermarket, and making a five-star rated berry pie from the Tastes Better from Scratch website.

And...did somebody say PIE? Looks like Durango Dale found his way to our new place, and smelled pie in the oven... :)

Recipe and links to the website, as always, appear below - enjoy!
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PERFECT PIE CRUST
https://tastesbetterfromscratch.com/p...

Ingredients:
2 1/2 cups all-purpose flour, measured with a light hand via the scoop and level method
1 tsp salt
6 Tbsp unsalted butter, chilled and cut into chunks
3/4 cup vegetable shortening, chilled
1/2 cup ice water

Instructions:
1. Add flour, salt to a large mixing bowl.
2. Add chilled shortening and butter. Use a pastry blender or fork to cut them into the flour until mixture resembles coarse crumbs.
3. Add 1 Tbsp of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
4. Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
5. Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
6. Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.
7. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
8. Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
9. Trim and crimp the edges or the crust.
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TRIPLE BERRY PIE
https://tastesbetterfromscratch.com/t...

Ingredients:
Homemade two-crust pie crust for a 9'' deep dish pan (as above)
7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each)
1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 large egg white, beaten with a fork

Instructions:
1. Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
2. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
3. Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
4. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
5. Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
6. Add lattice top, or a whole top with holes pricked on top for steam to escape. (Directions for making the lattice crust are on the website - link above).
7. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
8. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
9. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Paula's note: When we cut the pie while it was still warm, the filling ran just a little bit, as you saw. After chilling, the pie slices were absolutely perfect wedges!
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Songs from the YouTube Audio Library featured in this video:
Kazoom - Quincas Moreira
Cherokee Shuffle
Home for the Holidays

Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; DJI Osmo Pocket for close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO