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Berry Cream Pie

Featured in the August 2011 issue of Johnstown Magazine

4C fresh black berries, blue berries or raspberries,
or a combination
1 (9 inch) unbaked deep-dish pastry shell
1/2 C sugar
3T all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
3/4C whipping cream

Arrange berries in the pastry shell.
In a bowl, combine sugar, flour and salt; stir in cream until smooth.
Pour over berries.
Bake at 400 degrees F for 40-45 minutes or until filling is almost set.
Serve warm or cold.
Refrigerate leftovers.

Variation:
Replace berries with 6 large ripe peaches, peeled and sliced

If you want to make your own pie crust, this is my favorite recipe:

Never Fail Pie Crust
3C flour
1/2tsp fine sea salt
3T sugar (optional)
1/2C Crisco
3/4C unsalted butter, cold, cut into pieces
1 egg, beaten
6T cold water
1T apple cider vinegar

Wisk flour, sugar & salt together in large mixing bowl.
Using a pastry cutter, cut in Crisco, then butter till pea size.
In a small bowl, beat egg well with a fork, stir in water & vinegar.
Make a well in center of flour mixture.
Dump egg, water & vinegar mixture in well all at once and stir with fork till dough just pulls together. Turn dough out onto a large piece of plastic wrap, form rectangle, wrap tightly and refrigerate till completely cold. Makes about 3 pie shells.

This dough can be kept in the fridge well wrapped a full week or can be cut into portions, wrapped and frozen for use at a later time. I always double this recipe and freeze some. It makes it so easy to bake a pie on the spur of the moment as it doesn’t take long to defrost the dough. Good luck!