Celebrate America’s birthday with this fresh berry dessert. This pot pie is a wonderful dessert for those who like berries. It is fresh tasting and not too sweet. It is easy to make too. This pie is baked in a glass baking dish with a top crust only. The dough can even be made up the day before too by tightly wrapping in plastic wrap and storing in frig. Top the mixed berrie pot pie with some vanilla cool whip for a real treat.
For crust, in a large mixing bowl, combine 2 1/2 C flour and 1/2 t. salt. Cut in 1 stick of cold butter with a pastry blender. Add 1/2 C chilled shortening and cut in with pastry blender also until mixture looks like peas. Cut in 1 t. lemon zest and mix well. Add 1/4 C cold lemon juice a bit at a time and toss just until the mixture forms a soft dough. Don’t over work the dough or it will be tough. Form dough into a ball, wrap in waxed paper and refrigerate for 1 hour.
Preheat the oven to 475 degrees.
When ready to assemble the pie, layer 3 C of washed and hulled strawberries, 2 C washed blueberries, and 1 C washed red and black raspberries. 3 T. Instant Tapioca, and 1/2 C or more of red currant preserves in a 2 quart glass baking dish.
Roll out dough into a large round about 1/4 inch thick. Center it on top of the berries and flute the edges. Cut any extra pieces of dough into attractive shapes and decorate the top. Make slits in top of the round dough circle.
In a small bowl, mix together 1 large egg and 1 T water for an egg wash and lightly apply a thin layer on the crust with a pastry brush. Sprinkle top with coarse raw sugar for a pretty effect.
Place pie in upper third portion of oven and bake for 15 minutes, then reduce heat to 375 degrees and bake until crust is golden and filling is bubbling, about 15 more minutes.
Remove to wire rack and cool for 10 minutes before serving. Top each serving with a dollop of vanilla Cool Whip.
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