Dave’s Salmonberry Pie

Ingredients

No-roll pie crust:

1 1/2 cups flour

1 1/2 tsp sugar

1/2 tsp salt

1/2 cup veg oil (but I usually use shortening)

3-4 tbsp milk

Dark chocolate chips - about a half a 11.5 oz bag

Pie filling:

Pie pan full of salmonberries

1/2 cup sugar

2 tbsp corn starch

1 cup cold water

1/4 cup jello mix (I like raspberry)

Directions

Crust:

Combine flour, sugar, salt and mix. Add the oil and milk. I do this in kitchenaid but it can also be done directly in the pie pan. Combine and press out evenly in the entire pan, trying to get it all the way up the sides. (Egg wash now if you don’t want chocolate) Bake at 400 degrees for 15 minutes or until done. Immediately out of the oven sprinkle chocolate chips on the hot crust and let melt about 5 minutes, then smear the chocolate around the entire crust to create a moisture barrier and keep the crust dry. Cool before adding pie filling.

Pie filling:

Combine sugar, corn starch and cold water in a saucepan. Cook over medium heat until opaque and thick. Remove from heat and stir in jello powder. Cool liquid, but not so much it sets. Fill cooked crust with fresh berries and then pour liquid throughout (trying not to get liquid on the crust). Press down gently to remove any air bubbles. Refrigerate and enjoy!

Notes

Works best with very fresh berries; they get soft and watery if they sit and it’s not nearly as good.