another pie

I couldn’t decide between blackberries, raspberries and blueberries, so (lured by my cousin’s triple berry pie made a few days earlier) I decided on all three. Dad tried it and dubbed it “Lazarus-Berry Pie” because its good enough to come back from the dead for–a unique and somewhat disturbing complement!

Lazarus-Berry Pie

Crust:

2 C. Flour

1 1/2 Sticks butter

1 tsp. Salt

3/4 tsp. Baking powder

1 Egg

2 tsp. Vinegar

5 Tbs. ice cold water

Cut butter into flour. Beat egg and pour over flour mixture. Blend vinegar and water in a small bowl. Sprinkle over dry ingredients a little at a time and mix gently with a fork till dough forms. Separate into two balls and refrigerate while you prepare the filling.

Filling:

2 C. Blackberries

2 C. Blueberries

1 C. Raspberries

1 C. Sugar

1/2 C. Flour

Put everything in a large bowl and stir till sugar is dissolved and everything is combined.

Roll out the bottom crust and lay it in a pie dish, then pour in the filling and top with second crust. Tuck in edges and press, poke or pinch them in whatever way you normally do to pie crusts, then slice the top a few times (or you could cut out a pretty pattern–I tried to write the word “family” but started it too big and had to hyphenate it and put “ily” underneath! It was so disappointing.) Here’s the catch: I baked it at 350 degrees for over an hour! Because its been too long since I made a pie and didn’t catch the faulty temperature in the recipe I used. So, unless you want to make an exact replica of my Lazarus-Berry Pie, which is not necessary, raise the temperature a bit so that it bakes more quickly!

Sorry for the not-very-put-together recipe. Sometimes food is that way! Especially blackberry-raspberry-blueberry fam…ily pie.

Lots of love,

Faerynn M.