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PEEPS^® Berry Basket Pie

2 Hrs

INGREDIENTS

½ cup milk
1 Tbsp. apple cider vinegar
1 cup Crisco^® All-Vegetable Shortening, chilled
2 2/3 cups all-purpose flour
1 Tbsp. corn starch
2 Tbsp. granulated sugar
1 ½ tsp. salt
4 cups sliced strawberries
3 cups raspberries
2 tsp. lemon juice
2 tsp. lemon zest
6 Tbsp. corn starch
½ cup granulated sugar
1 egg
1 Tbsp. water
Demerara sugar
12 PEEPS^® Brand Marshmallow Bunnies – yellow, pink, blue and lavender

INSTRUCTIONS

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 Crisco^® All-Vegetable 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 for at least 30 minutes or overnight
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