Crunching numbers? Not our favorite thing. Eating pie? That’s another story. To celebrate 3/14 aka Pi Day, we’re baking the world a better place with a mixed berry recipe. We could go on infinitely about how much we love it, but we’ll let Annie, our baker du jour and e-commerce sample coordinator, take it from here. Do you want a piece of the action? Bake one of your own favorite pie recipes in honor of Pi Day, upload on your Instagram, and tag @ModCloth. One lucky winner will receive a $150 gift card!
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Crust Ingredients – Makes enough for a double-crusted pie.
2 cups flour* (*and a little extra for when you roll out the crust)
1/2 teaspoon salt
3/4 cup shortening
1/2 cup ice water
4 cups raspberries
4 cups blackberries
2 cups Blueberries
1/2 teaspoon of water
1/2 cup sugar* (*or more to taste)
1/4 cup cornstarch
Pie Crust Instructions
1. Sift the flour and salt together in a bowl. Add shortening and then mix until combined. Chill this mixture for 30 minutes.
2. Sprinkle 1/4 cup water over the mixture and then quickly stir until the mixture forms a dough. You’ll know your dough is good to go (rhyme intended) if it holds together when you pinch it. Continue to add 1 tablespoon of water at a time if the mixture is too dry.
3. Form the dough into 2 flat disks. Try to make the disks 5 – 6 inches in diameter. While you form your dough, don’t overwork it! Otherwise you run the risk of it becoming tough. Cover the disks tightly in plastic wrap and chill again.
4. Sprinkle flour on a cutting board. Using a rolling pin, roll out each crust to a diameter of about 12 inches.
5. Cut one of these disks into strips; you can choose how thick you want them to be.
1. Preheat your oven to 375 degrees. In a saucepan, add fruit and sugar and gently fold the berries with a rubber spatula. Depending on how sweet you want your berries to be, start with a 1/2 cup sugar, and then continue to add 1 tablespoon at a time if you want to sweeten.
2. Cook the berries on medium heat until the berries start to release their juices and begin to thicken. Stir occasionally and gently, but try your best to not break up the fruit.
3. Add the hot fruit mixture directly into the pie crust. Place your pie crust strips across the pie in parallel lines. Lift up one end of every other strip to the center of the pie. Lay a new strip across perpendicular to the others and then fold the strips back down. Repeat this process with the other strips that weren’t lifted up. Continue these steps until all of your pie is covered with the lattice design.
4. In a bowl, whisk together the egg and water. Using a brush, stroke the top of the pie with this mixture and sprinkle with sugar.
5. After baking for 25 minutes, place a piece of tin foil on top of the pie. Bake for another 20-30 minutes or until the filling starts to bubble and crust turns golden brown.
6. Remove from the oven and let the pie cool entirely on the counter. Do not refrigerate!