Berry Pie

Berry Pie

A Recipe from Praise for the Cook (1959)

About the Recipe

Okay, so technically this is berry pie and not specifically strawberry pie. The good news is, that means I have plenty of opportunity to make it again this summer as different berries come into season. The better news is that – oh my goodness, this pie is amazing. I’ve included the recipe for the fail-proof Crisco Crust below as well so that you can make the whole thing from scratch. It’s well worth the extra effort.

This recipe is part of the Strawberry Season collection.

About the Book

Praise for the Cook was released in 1959 by the Proctor and Gamble company specifically to promote the use of Crisco. I found this little gem hiding on a shelf in my favorite antiques barn, and it’s been in regular rotation.

Keep the recipe for this crust and use it liberally. It’s so easy to make and spot on when it comes to the bake… just like most other things in this handy booklet.

The Recipe!


3 cups drained canned berries OR 4 cups fresh fruit
2/3 cup berry juice or water
3/4 cup sugar
1/4 t salt
4 T flour OR 3 T minute tapioca

Crisco Pastry for 9″ double crust:
2 cups sifted enriched flour
1 t salt
3/4 c Crisco
4 T water


Combine berries and juice in saucepan and bring to boil. Stir in sugar, salt, and flour. Cook over low heat until thickened. Cool while making pastry. Line 9″ pie plate with bottom crust and pour in filling. Place top crust over filling, trim and seal. Prick to allow for escape of steam. Bake in hot oven, 400*, about 30 minutes or until crust is nicely browned.

Crisco Pastry for 9″ double crust:
Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform. Sprinkle water over the mixture, a tablespoon at a time, tossing lightly with a fork. When all water has been added and mixed, work dough into a firm ball with the hands.

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