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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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