- 2 1/2 cups unbleached all purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup (115 g) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup frozen non-hydrogenated solid vegetable shortening, cut into pieces
- 5 tablespoons (or more) ice water
- 1lb mulberries
- 1/4 cup sugar
Mix the flour, sugar and salt on the food processor.
Note: if you are using instead of butter or shortening margarine, then you may need less water, and depending of the climate and local temperature you may need more water.
Baking the Pie
Preheat oven to 350 °F
Once chilled the dough, extend with a rolling pin over a slightly floured surface, until having a thin dough that covers the whole pie dish, I particularly like the ones with removable bottom.
Put the dough over the pie dish and pinch the bottom with a fork so the hot air won’t make air bubbles.
Cover with foil paper and use pie wights, if you don’t have you can use raw beans or chickpeas, this will help the crust to stay down.
Put it on a baking sheet and bake for 20 minutes.
Remove from oven and let it cool down for no more than 10 minutes, meanwhile, in a bowl toss the berries with the sugar without harming the mulberries.
Pour the frute mis over the crust and place it back to the oven for another 20 minutes or until the filling is bubbling
Remove from oven and let it cool, serve it by itself or with yogurt, or ice cream or whipped cream.