Sarah Plato
Very Berry Pie Crust:
2 1/2 cups all purpose flour
1/4 Tsp Salt
1/2-1 Tsp White granulated Sugar
1/4 cup Spectrum Shortening
3/4 cup Earth Balance Soy free, dairy free, buttter substitute
1/2 cup ice water
Preheat your oven to 400Degrees. In your food processor add in the flour, salt, sugar, shortening and butter substitute. Pulse it a few times then begin adding in the ice cold water through the spout and pulse a couple more times. Remove the dough and knead in a disc on a lightly floured pastry mat. Add more flour to dough by tbsp if needed to get dough to right consistancy. Once patted into a disc wrap up in plastic wrap and place back in fridge for 10-15 minutes. Once chilled finish by rolling out into a 10” circle. Drape circle over your pie plate, trim sides if needed then fold the top and crimp your edges and prick the center and sides with a fork. Bake pie in the oven at 400 degrees for 10-15 minutes or until done. Pull out and let completely cool before adding your filling.
Very Berry Filling
1 pkg Strawberry Jello
2 Tbsp White granulated Sugar
1 1/2 Tbsp Cornstarch
2/3 cup water
1 quart fresh organic strawberries, stem cut off and quartered
1 small pkg organic blueberries
1 small pkg organic rasberries
Wash and prep your berries. In a large pot add your Jello, cornstarch and sugar and wisk them add in your water and stir well. Turn on stove to medium and continue stirring mixture until it runs a clear red instead of a cloudy red. Then pour this gelatine mixture over your washed berries, toss, then pour berries in your pie crust and place in the fridge for 1-2 hours until set. Slice and enjoy!
