Yummy! Weren't those little mini-pies to die for? Well, if you are feeling brave, here is the recipe. Give it a try. And if you have any questions, Jana Westergard is happy to help!
Dough:
6 cups flour (unbleached)
3 cups butter flavored Crisco
3 teaspoons salt
1 1/2 cups water
Mix flour, shortening and salt with fingers (I use my food processor) until It resembles a crumb mixture. Add water.
This makes 5 two crust pies and a couple of shells.
Bake pies on the lowest rack of the oven
Bake pies on 375 degrees for 1 hour or until pie shakes loose.
Bake shells at 375 degrees for 8 - 10 minutes.
Razzleberry Filling:
Bring 4 3/4 cups water and 3 1/3 cups sugar to a boil. Add one (1 - lb) package of frozen Blackberries to the syrup. Bring to a boil again.
Thicken with three rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup of water - or - three rounding 1/3 cups corn starch. This mixture will be quite thick.
Remove from the stove. Put in one (l-lb) package boysenberries (these are hard to find so I just use raspberries) and one (12-oz) package frozen red raspberries. So if you cant find boysenberries just use two pkgs raspberries. Fold berries in gently and let cool. Makes five 9 - inch pies.
