PEEPS® Berry Basket Pie Recipe

DIRECTIONS

CRUST

1. In a measuring cup, combine the milk and vinegar and place in the refrigerator
2. In a food processor, combine the flour, corn starch, sugar and salt and pulse to blend
3. Add the chilled shortening in pieces to the food processor and pulse until the shortening pieces are about the size of peas
4. Pour the mixture into a large bowl
5. Drizzle small amounts of the milk mixture over the flour mixture and toss with a rubber spatula or wooden spoon
6. Repeat with small amounts of the milk mixture until all has been added and a soft, crumbly dough has formed
7. Use your hands to press the dough crumbles together to form a ball of dough
8. Divide the dough in half and press each half into a flat disk and wrap with plastic wrap
9. Refrigerate at least 30 minutes or overnight

FILLING

1. While dough is chilling, in a large bowl, combine the berries, lemon juice, zest, corn starch and sugar
2. Stir until well blended then allow to rest at room temperature for 30 minutes
3. Preheat oven to 425°
4. On a lightly floured surface, roll out one disk of dough to an 11-inch circle
5. Transfer to a 9-inch pie pan and trim any overhanging dough
6. Gently press the dough onto the edge of the pie pan
7. Pour the berry filling into the prepared pie dish
8. On the same surface, roll out the second disk of dough to a 10-inch rough square or rectangle
9. Cut out 17 long strips of dough that are about ½-inch wide
10. Take 3 of the strips and braid them into a strand; set aside
11. In a small dish, beat the egg with the water and use a pasty brush to brush all around the outer edge of the pie
12. Place the braided strand in an arc around the top of the pie, gently pressing to adhere to the outer pie dough
13. Use the remaining 14 strips of dough to make a lattice on the bottom half of the pie
14. Secure the lattice by pressing the outer edges with a fork
15. Use remaining scraps of dough to make filler pieces to close gaps between the braid and the lattice by using a small cookie cutter to cut out shapes or roll long, thin pieces into a coil shape
16. Once finished, brush the entire crust with the egg wash and sprinkle with demerara sugar
17. Bake for 30 minutes
18. Reduce heat to 350° and cover the outer pie crust with foil
19. Bake an additional 30 minutes or until the center is set
20. Allow to cool completely
21. “Fill the basket” with PEEPS® Brand Marshmallow Bunnies in different colors