End-of-the-Crop Fruit Pie Recipe

Crust
1 cup milk
1 tablespoon cider vinegar
1¾ cups lard or shortening
4 cups all-purpose flour
¼ teaspoon salt
1 egg, lightly beaten

Filling
¾ cup plus 2 tablespoons sugar
5 tablespoons all-purpose flour
½ to ¾ teaspoon ground cinnamon
1 cup fresh or frozen, thawed blueberries
1½ cups fresh strawberries
1½ cups fresh or frozen, thawed raspberries
1½ tablespoons cold butter or margarine, cut in small pieces

1. To prepare the crust, combine the milk and vinegar in a small bowl; mix well. Combine the shortening, flour, and salt in a large bowl. Using 2 knives or a pastry blender, cut the shortening into the flour until it has pea-size crumbs. Stir in the milk mixture and the egg; blend well.
2. Divide the dough in half, wrap one half in plastic wrap and freeze for later use. Cover the remaining half with plastic wrap and refrigerate at least 1 hour.
3. Preheat the oven to 425 degrees F.
4. Divide the refrigerated portion of the dough in half and place on a lightly floured work surface. Roll out the dough to make two crusts. Arrange one crust in a 9-inch deep-dish pie pan.
5. To prepare the filling, combine the sugar, 5 tablespoons flour, and cinnamon in a large bowl; mix well. Add the blueberries, strawberries, and raspberries; stir gently, yet thoroughly, to coat completely.
5. Pour the berry mixture into the pie crust and top with pieces of butter. Place the remaining pie crust on top and seal the edges tightly. Using a fork, poke holes in several areas on top. Bake for 35 to 45 minutes, until the crust is brown and berries are bubbly.

Serves 6 to 8.

Tips From Our Test Kitchen: Making the crust is usually the time-consuming part of making a pie. Having one in the freezer will save on time, energy, and cleanup.