Strawberry-Raspberry Crumble Pie

 

Preheat Oven:	385 Degree Fahrenheit
Prep Time:	20 to 25 minutes
Cook Time:	45 to 50 minutes
Difficulty Level:	Moderate

There is nothing like biting into a warm pie, oozing with fruit filling goodness. My favorite dessert is pie and I wanted to create something unique and simple. This pie doesn’t require a rolling pin or a fancy crimped crust, but a simple shortbread-textured crust that crumbles nicely. So, let’s jump right in and get baking!

Ingredients

Crust

2 ½ C AP Flour

½ t Salt

2 t Sugar

3 ½ T Cold Water

¼ C Cold Butter, cubed

½ C Shortening

First, sift the dry ingredients into a dry, clean bowl. Then, add your shortening. Mix thoroughly, making sure the shortening is well combined with the flour. Next, add your butter chunks, mix together but be sure to leave some small chunks of butter. Lastly, add your cold water and combine. Shape into a ball, wrap and allow to rest in the fridge for 10 to 15 minutes. While that’s resting let’s start on our filling.

Filling

½ T Lemon Juice

¼ C Freshly Squeezed Orange Juice (1 small orange)

¼ C Water

¼ t Vanilla Extract

¼ C Corn Starch                                                              

½ C Sugar

Dash Cardamom 

1 C Raspberries

13 Strawberries, Sliced

For the filling, place all ingredients excluding the berries into a heavy bottomed pot. Make sure all ingredients are well combined and then allow mixture to thicken on medium-heat, stirring constantly. Once mixture is thick, clear and can stick nicely to the back of a spoon, transfer into a container and set aside.

Topping

1 T Milk, for brushing crust

Raw Sugar, for sprinkling crust

In a pie pan, press down half of the pie dough, making sure to get the sides of the pan. Place pan in preheated oven and par-bake for 15 minutes. Once crust is par-baked, remove from oven and place the raspberries, then strawberries into the crust. Next, pour over the filling. Tap your pan gently to allow filling to sink to the bottom of the pan. Lastly, crumble pie crust over the top of the pie, brush crust with milk and sprinkle with raw sugar. Bake in oven for 30 to 35 minutes, until crust is slightly golden. When the pie is baked allow to cool for about fifteen minutes, then enjoy!