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Jumble Berry Pie
Verrill Farm Pie Crust
- Dough for 3 - 9" pie shells
- 2 1/4 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 8 oz cold butter, cut up
- 1/4 cup cold water
Process flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together.
Form into a log. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months.
Crumb Topping
- 2 c. flour
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 8 oz cold butter, cut up
Process all ingredients until coarse crumbs form. Do not over process.
Measure about 2 c. of this topping on top of a 9 - 10" pie. Extra can be refrigerated for future use.
Filling for One Jumble Berry Pie
- 3 cups blueberries
- 2 cups sliced strawberries
- 1 cup raspberries
- 1/2 cup sugar
- 2 TBS corn starch
- 1/8 tsp lemon zest
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