Very Berry Pie

Lion House















1 Bag Boysenberries, frozen (16 oz)
1 Bag Blueberries, frozen (8 oz)
1 Bag Raspberries, frozen (8 oz)
1 3/4 Cup Sugar
1/2 Teaspoon Salt
1/2 Cup Cornstarch

Preheat oven to 375. Thaw all berries, and then pour berries and all of the juice in a mixing bowl.

In a separate bowl mix together sugar, salt and cornstarch; pour on top of the berries. Mix well with a spatula.

Fill crusts, add top crust. Bake for 45-50 minutes or until golden brown.

Pumpkin Pie

Libby's 100% Pure Pumpkin

1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
4 Eggs
29 Ounces Pumpkin
24 Ounces Evaporated Milk



Preheat oven to 425 for 15 minutes then reduce temperature to 350. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Pie Dough

Chef Lavallee, Johnson & Wales, Denver campus






















12 Ounces All-Purpose Flour
3/4 Ounce Sugar
1/4 Ounce Salt
3 1/4 Ounces Unsalted Butter
2 3/4 Ounces Margarine
2 3/4 Ounces Shortening
4 Ounces Water, ice cold

Sift flour, sugar and salt together. Rub in the butter, shortening, and margarine until crumbs are the size of peas. Add water mix just until combined. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Follow the recipe for the proper pie you are making or follow one of the directions below.

Par Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 8-10 Minutes.

Per Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 15 Minutes. then empty shell and bake for 5-10 more minutes for golden color.

**NOTE**
If using salted butter, omit salt.
If making a savory dish omit sugar.