PEEPS® Berry Basket Pie
Prep Time: 1 Hour + Chilling
Cook Time: 1 Hour
Serves 12 Slices
Difficulty Medium
Ingredients
CRUST
- ½ cup milk
- 1 Tbsp. apple cider vinegar
- 1 cup Crisco® All-Vegetable Shortening, chilled
- 2 2/3 cups all-purpose flour
- 1 Tbsp. Clabber Girl® Corn Starch
- 2 Tbsp. granulated sugar
- 1 ½ tsp. salt
FILLING
- 4 cups sliced strawberries
- 3 cups raspberries
- 2 tsp. lemon juice
- 2 tsp. lemon zest
- 6 Tbsp. Clabber Girl® Corn Starch
- ½ cup granulated sugar
- 1 egg
- 1 Tbsp. water
- Demerara sugar
- 12 PEEPS® Brand Marshmallow Bunnies – yellow, pink, blue and lavender
Directions
CRUST
- In a measuring cup, combine the milk and vinegar and place in the refrigerator
- In a food processor, combine the flour, corn starch, sugar and salt and pulse to blend
- Add the chilled shortening in pieces to the food processor and pulse until the shortening pieces are about the size of peas
- Pour the mixture into a large bowl
- Drizzle small amounts of the milk mixture over the flour mixture and toss with a rubber spatula or wooden spoon
- Repeat with small amounts of the milk mixture until all has been added and a soft, crumbly dough has formed
- Use your hands to press the dough crumbles together to form a ball of dough
- Divide the dough in half and press each half into a flat disk and wrap with plastic wrap
- Refrigerate at least 30 minutes or overnight
FILLING
- While dough is chilling, in a large bowl, combine the berries, lemon juice, zest, corn starch and sugar
- Stir until well blended then allow to rest at room temperature for 30 minutes
- Preheat oven to 425°
- On a lightly floured surface, roll out one disk of dough to an 11-inch circle
- Transfer to a 9-inch pie pan and trim any overhanging dough
- Gently press the dough onto the edge of the pie pan
- Pour the berry filling into the prepared pie dish
- On the same surface, roll out the second disk of dough to a 10-inch rough square or rectangle
- Cut out 17 long strips of dough that are about ½-inch wide
- Take 3 of the strips and braid them into a strand; set aside
- 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
- Place the braided strand in an arc around the top of the pie, gently pressing to adhere to the outer pie dough
- Use the remaining 14 strips of dough to make a lattice on the bottom half of the pie
- Secure the lattice by pressing the outer edges with a fork
- 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
- Once finished, brush the entire crust with the egg wash and sprinkle with demerara sugar
- Bake for 30 minutes
- Reduce heat to 350° and cover the outer pie crust with foil
- Bake an additional 30 minutes or until the center is set
- Allow to cool completely
- “Fill the basket” with PEEPS® Brand Marshmallow Bunnies in different colors