Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
1 hr 50 min
Prep:
40 min
Cook:
1 hr 10 min
Yield:
1 9- inch pie

Ingredients

Crust:
Filling:

Directions

To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.

Preheat oven to 425 degrees F.

To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.

Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Apple Pie

Recipe courtesy of Robert Irvine

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Blueberry Muffins

Recipe courtesy of Ina Garten

Blueberry Cheesecake Galette

Recipe courtesy of Food Network Kitchen

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Browse Reviews By Keyword