Three Sisters Pie



Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening or lard
• 6 to 7 tablespoons ice water

Filling:

• 1 1/2 cups fresh or unsweetened frozen, sliced strawberries
• 1 1/2 cups fresh or frozen blueberries
• 1 1/2 cups fresh or unsweetened frozen raspberries
• 3 tablespoons cornstarch
• 1/4 cup apple juice
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, cut up

Instructions:
1. Make pastry: Combine flour and salt in a bowl. Cut in shortening until mixture is crumbly. Add water 1 tablespoon at a time, tossing with fork, until pastry holds together. Shape into 2 balls, one slightly larger than the other; flatten into disks. 2. Make filling: Gently toss together berries, cornstarch and apple juice in bowl. Let stand 15 minutes. Gently mix in sugar and cinnamon. 3. Heat oven to 450 [degrees] F. On lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into 9-inch pie plate, leaving a 1-inch overhang. Spoon in filling and dot with butter. Roll remaining pastry into an 11-inch circle. Cut into 1/2-inch-wide strips. Twist each. Arrange strips in a lattice pattern on top of filling. Trim ends and flute. Place on foil-lined cookie sheet. Bake 15 minutes. Reduce oven temperature to 350 [degrees] F. Bake 55 minutes more (70 to 80 minutes if using frozen fruit), or until filling is bubbly in center' and crust is golden brown. (If edge of pie becomes too dark, cover loosely with foil.) Cool.
Makes 8 servings.

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