Ingredients

• 1 Deep Dish Pie Pan
• Crust
• 3 C White Flour (All Purpose Unbleached Flour)
• 1/2 tsp Iodized Salt
• 2 tsp Cane Sugar
• 2 Tbsp Ground Cinnamon
• 1 C Butter, Salted (2 sticks cut into small pieces)
• 5 Tbsp Ice Water
• Filling
• 4 C Warm Water
• 1/4 C Orange Bliss
• 3 C THRIVE Strawberry Slices
• 2 C THRIVE Raspberries
• 1 C THRIVE Blueberries
• 3/4 C Cane Sugar
• 1 C White Flour (All Purpose Unbleached Flour)
• Crust Topping
• 1 tsp Whole Egg Powder
• 1 Tbsp Orange Bliss
• 1 tsp Ground Cinnamon

Directions

1. Crust by Hand
2. Combine the flour, salt, sugar, and cinnamon in a large bowl and stir briefly until the mixture is aerated.
3. Using a pastry blender, 2 table knives, or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
4. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
5. Shape the dough into 2 flat disks, cover each in plastic wrap, and refrigerate for at least 30 minutes. (you can do this in advance. It will last in the fridge for a week or freezer for 3 months)
6. Crust with Food Processor
7. Add all of the dry ingredients and pulse to combine.
8. Add the butter and pulse until it’s in pea-size pieces.
9. Slowly add in 4 tablespoons of ice water and pulse again. Add more ice water if dough seems to dry. (It should form a dry but firm ball) Too much water will make it tough.
10. Shape it into disks, wrap it up, and refrigerate.
11. Filling
12. Pre-heat oven to 350.
13. Mix water with Thrive Orange Bliss Drink Mix until disolved.
14. Measure all berries into a large bowl.
15. Pour water mixture over berries, gently stirring. Cover bowl and let rest 5 min. Do not worry if all the berries are not totally rehydrated. They will finish in cooking.
16. Strain out water and set aside.
17. Sift flour into berries, folding it in gently until well incorporated.
18. Sprinkle sugar into berry mixture while swirling the bowl lightly.
19. Add 1/4 cup reserved juice and let rest while you place bottom crust into pie tin.
20. Slowly fold the filling into the crust.
21. Mix whole egg powder with warm water and then coat the top edge of the bottom crust.
22. Gently flip top crust onto pie and seal edges. Vent the crust with 4 one inch slits and using a pastry brush or your fingers, coat the top of the crust with the rest of the egg mix.
23. Sprinkle the Orange Bliss and cinnamon over the egg mix, lightly covering the top.
24. Cover edges with either a crust cover or strips of foil and place on a cookie sheet.
25. Bake at 350 degrees for 30-35 mins or until golden brown. Remove the edge covering the last 5 minutes of baking. ( I turn off the oven at this point since the pie will finish on its own,)