1/2 c strawberry preserves
1/3 granulated sugar,up to 1/2 cup*
1/4 c quick-cooking tapioca
1 t orange peel,Grated
1/2 t cinnamon,Ground
1/8 t allspice,Ground
4 c fresh strawberries,sliced
2 c fresh blueberries
2 c all-purpose flour
1/2 t salt
2/3 c shortening
6 T cold water,up to 7 tbsp
1 egg white,slightly beaten
1 T water
1/2 c toasted nuts,chopped
2 T butter,cut up
coarse sugar (optional)
ice cream (optional)
1. In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, and
allspice. Add berries; toss gently. Let stand for 15 minutes, stirring occasionally.
2. Meanwhile, in a large bowl combine flour and salt. Using pastry blender, cut in
shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part
of the mixture; gently toss with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
Divide dough in half; form each half into a ball. On lightly floured surface, flatten
one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry
circle around rolling pin; unroll into a 9-inch pie plate.
3. In a small bowl stir together egg white and water; brush onto pastry in pie
plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined
pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.
4. Roll remaining dough to a 12-inch circle; cut slits in pastry. Place pastry over
filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom
pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on cookie
5. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil.
Bake in a 375 degree F oven for 25 minutes. Remove shield or foil. Bake for 25
to 30 minutes more or until top is golden. If desired, serve pie warm with ice
cream. Makes 10 to 12 servings.
Very Berry Pie