Razzleberry Pie

It will come as no surprise to some readers that I chose a berry pie for our first pie recipe of the blog.  It is my all-time favorite dessert (you lemon meringue lovers may have a long wait).  The crust recipe isn't necessarily the one Mom used most, but it was in her box and it sounded interesting.   I brought this to a church function and it disappeared fast!

1 cup blueberries
1 cup raspberries
1 cup boysenberries or blackberries
1 rounded tablespoon cornstarch
1 rounded tablespoon tapioca
1 1/2 cups sugar
pinch salt
pinch nutmeg
1/2 Tablespoon butter
1 beaten egg for egg wash

Mix together and pour into prepared pie shell.  Place small pieces of butter on top. Top with crust.  Brush with egg wash.  Bake at 400 degrees for 15 minutes.  Reduce heat and bake at 375 degrees for 45 minutes.  Sprinkle with sugar, if desired.

Pie Crust

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tablespoon sugar
1 cup shortening
1 beaten egg
1 tablespoon lemon juice
water

Blend flour, salt, baking powder and sugar.  Add shortening and mix with a pastry blender.  Add egg, lemon juice and enough water to form a soft ball of dough.  Roll out into crusts.  Makes 2 singles or one double crust.