Mixed Berry Tarts - Berry Hungover

Recipe:

INGREDIENTS:

Pie Crust

• 3 cups all-purpose flour

• 1 teaspoon salt

• 3/4 cup vegetable shortening or lard

• 3/4 cup salted butter, cut into pieces

• 1 egg, lightly beaten

• 1 tablespoon distilled white vinegar

Filling:

• 3 cups blueberries & raspberries

• 3 tablespoons corn starch

• 1/2 cup sugar

• dash of cinnamon

INSTRUCTIONS:

1. First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

2. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)

3. Next, make the filling: Mix the berries, corn starch, sugar and cinnamon.

4. Preheat the oven to 425 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pans. Pour the berry filling in the bottom of the unbaked pie shell. Add dough to top of pie for a full cover or create a lattice crust. If covering completely, make sure to add incisions so the pie can ventilate.

5. Bake for 20 minutes if using the mini pie pans, bake for 45 if using a 8 or 9 inch pan