Berry Lemonade Pie Recipe

Ingredients

Directions

Pie Crust:

1. Preheat oven to 425°F.
2. Stir flour and salt in large bowl until blended.
3. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
4. Gradually add just enough water, one tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
5. Shape dough into a ball. Flatten into 1/2-inch-thick disk and wrap in plastic wrap.
6. Chill at least 30 minutes or up to 2 days.
7. Once chilled, roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle.
8. Transfer dough to pie plate and flute the edges as desired.
9. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
10. Bake at 425°F for 18-20 minutes. Remove crust from oven and allow to cool for a couple of minutes.
11. Remove the pie weights/parchment.
12. Brush edges of crust with the milk and bake at 350°F for 10-20 minutes or until crust is golden brown and the bottom is no longer wet.
13. Allow to cool while making the filling.

 

Filling:

1. In a medium saucepan, whisk together the sugar, corn starch, egg yolks, milk, thawed lemonade and fruit spread.
2. Cook over medium-low heat, whisking constantly, until the mixture thickens.
3. Remove from heat and stir in the sour cream until well blended.
4. Pour into baked pie crust and spread evenly.
5. Place in the refrigerator to chill.

 

Topping:

1. In a medium bowl, whip the cream and thawed lemonade on med-high speed until soft peaks form.
2. Spread over cooled pie filling.