Cut up lard with a pastry cutter. Cut in the remaining ingredients. Mix well and divide the dough into two pieces, then let chill in the fridge for an hour.
- 5 cups of berries. I used a triple berry mix of raspberry, blueberry and blackberry. - Juice of ½ a lemon - Zest of ½ a lemon - ½ cup of sugar - ¼ cup of cornstarch
1. Preheat oven to 400 degrees F 2. Next, roll out your pie crusts and place one on the bottom of your pie pan. 3. Spoon the filling into the pie pan 4. Then, roll out the other crust and cut into 1 inch thick pieces.
5. Weave the top crust pieces together like lattice. 6. If you have any left-over dough you can cut it into the shape of leaves and use a knife to make the veins in the leaves. 7. Finally, place pie in the oven on the bottom rack for 60 minutes. Let cool for several hours before serving.
Yes you can. The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you thaw the fruit all the way to room temperature.
Since baking fruit draws out the water, this is a common problem. One solution is to use a thickener, such as flour, cornstarch, potato starch or tapioca.
If your family prefers warm pie, cover the pie loosely with foil and warm in a preheated 300 degree F oven for 15-20 minutes before serving. Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.