Triple Berry Pie

PIE!!!!!!!!! :D

Ok. Ok. Something you should know about me: my favorite dessert is pie, or anything pie-related. It's the perfect food if you think about it: it's buttery and crisp, but also melty and fresh, and you can eat it at ANY time of the year. A note on pies being fresh: how is it that pies, no matter what variety they are, always taste fresh (with a minor exception for most store-bought pies. You know the kind; with the goopy, gelatinous, cherry-dotted mass found between two buttery crackers). Anyways, in the summer, it's apple, peach and berry pies. Warm or cold, they're always refreshing. In the winter, it's pumpkin and creme pies. (for whatever reason; I mean, why do we eat cold pies in the winter?) And they're always filling, smooth, and creamy.

So, vegan pies. They aren't that different or difficult to make (unless you're making a creme or pumpkin pie of some sort). The crust is simply shortening, flour and water. Then the filling is just fruit. While you probably could have figured out this recipe on your own, here it is:

Triple Berry Pie

Crust:

2 c. white, unbleached flour

1 t. salt

2/3 c. +2 T. vegetable shortening (chilled)

4 T. cold water

1. Whisk the flour and salt together in a medium bowl. Cut the shortening into the flour mixture with a fork, butter knife, or pastry cutter, until the mixture is crumbly, and the shortening is the size of small peas. Add the cold water, and mix until the dough comes together into a ball. Create two smaller balls, wrap in plastic wrap, and let chill in the fridge for about 1/2 an hour.

2. On a lightly floured surface, roll the dough balls out into circles 1 at a time. Fold the first circle in half, then in half again, so that it is a quarter circle. Do NOT press down. the folds should be light, and you should be able to unfold the dough. Grease a 9-inch pie dish. Place the center corner of your dough in the center of the pie plate, so that the dough covers 1-quarter of the dish. Unfold the dough so that the entire dish is covered. Press the dough down lightly. Keep the second crust (dough ball #2) aside, and ready to cover the pie.

Filling:
2 c. blueberries
1 c. blackberries
1 c. raspberries
2/3 c. sugar
1/4 c. white, unbleached flour

1. Wash the berries in a colander under cold water.

2. Combine the berries, sugar and flour, tossing carefully with a large spoon so as not to crush or damage the berries.

PUT THE PIE TOGETHER!

1. Preheat oven to 450 degrees F.
2. Spoon or pour the berries into the piecrust (the 1st one... the one already in the pie dish).

3. For the top crust, you can research different ways to arrange it over the pie. I made a lattice-top. This is somewhat (but not very) simple, but don't try it if you have a. Never dealt with a pie crust before, or b. if your pie dough turned out very dry or tough. For a lattice-top, cut the dough into strips of equal length. Use the strips to create a basket-weave over the pie. I'm not going to try to explain it here, because I would go too far into detail and bore and confuse you out of your mind (like I am doing right now...hm.) You may simply place your 2nd crust over the pie and pinch it to the bottom crust. Arrange the sides of the crust into any pretty pattern you prefer. 

4. Bake the pie for 10 minutes at 450 degrees, then turn the oven temperature down to 350 degrees F., and bake 35-40 minutes longer (you may want to place a cookie sheet underneath the pie, because the fruit will bubble, and it may spill out a little). The pie will be done when the crust is golden, and the fruit is bubbling.