Jeff Masten from Left Fork Grill was here and made Razzleberry Pie
Razzleberry Pie
Pie Dough
2 cups sifted flour
1 tsp. salt
2/3 cup lard
6-8 Tbsp. Ice Water
Sift flour and salt together. Cut lard into 1 inch pieces. Than take half the lard and cut into the flour until mixture looks like meal. Then cut in the remaining lard until large pea size. Mix in water with fork and work into a ball then refrigerate for 45 minutes.
Makes 2 Crusts
Berry Filling Egg Wash
1 egg
2 cups Fresh Raspberries
2 cups Fresh Blackberries
2 cups Fresh Blueberries
1 Tbsp. milk
1 cup sugar
½ tsp. cinnamon
4 Tbsp. flour
Roll out bottom crust and put in glass pie dish. Mix berries, sugar, cinnamon and 4 tbsp. flour in a bowl. Put berry filling in pie crust dot with 3 tbsp. of butter. Brush edges of bottom crust with egg wash. Put top crust on and flute the edges. Brush the top of the pie with egg wash (careful not to brush the fluted edges) than put 6 to 8 slits in the crust.
Bake for 50-60 min at 425º
Left Fork Grill
68 West 3900 South
Salt Lake City
www.leftforkgrill.ipower.com
