Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a large bowl, stir preserves, sugar, tapioca, orange zest, cinnamon and allspice. Add strawberries and blueberries; toss gently. Let stand for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine flour and salt. Using pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, flatten one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate.
In a small bowl, stir together egg white and 1 tablespoon water; brush onto pastry in pie plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.
Roll remaining dough into a 12-inch circle; cut slits in pastry. Place pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on a baking sheet to catch any spills.
To prevent overbrowning, cover edge of pie with metal piecrust shield or foil. Bake for 25 minutes. Remove shield or foil. Bake for 25 to 30 minutes more or until top is golden. If desired, serve pie warm with ice cream.