Diary Free Recipes- Three Berry Pie

Ingredients:

Pastry for a Double-Crust Pie:

All-purpose flour	2 cups
Salt	1/2 teaspoon
Shortening, chilled	2/3 cup
Cold water	6 tablespoons

Three-Berry Filling:

Fresh strawberries, halved	1 cup
Fresh raspberries	2 cups
Fresh blueberries	1 1/2 cups
White sugar	1/2 cup
Cornstarch	3 tablespoons

Directions :

• Combine flour and salt.
• Cut the shortening until the pieces are of small peas sized.
• Sprinkle a tablespoon of the water over part of the mixture, and then gently toss it with the help of a fork.
• Push the moistened portion to a side and Repeat until all is moistened.
• Divide the moistened dough in to half and flatten slightly.
• Wrap in a plastic bag and refrigerate for 30 minutes.
• Transfer one piece of dough to a lightly floured surface and  Roll it to form a 12-inch circle.
• Wrap the circle dough around the rolling pin.
• Unroll it on a pie plate.
• Ease the crust into the pie plate.
• Trim the bottom crust and return the pie plate to refrigerator.
• Stir sugar and cornstarch.
• Add strawberries, raspberries, and blueberries;
• Gently toss them and  leave them for 15 minutes.
• Preheat the oven to 190 degrees C.
• Place a baking sheet in the oven to preheat.
• Roll out the pastry for the top crust.

• pour the filling into the pie plate. Place the top crust, leaving a 1/2-inch overhang.
• Crimp the edges of the crust and cut vents.
• Cover the edge of the pie with foil.
• Bake in the preheated oven for 25 minutes.
• Remove the foil.
• Bake for an additional 20 to 30 minutes, the crust is golden.
• Cool on a wire rack. Your Diary free recipes is ready.