Royers’ Junkberry Pie

Around the Royer family’s café in Round Top (pop. 90), many employees follow Bud the Pie Man’s lead by unofficially calling this not Junkberry but Crackberry Pie. The filling recipe is enough for two pies. “Trust me,” says Bud Royer, “you would regret not having two pies because this is like a drug.”  


¼  teaspoon salt

1  cup milk

2 cup minus 3 tablespoons Crisco Shortening (Blue Label!)

5 cup white flour         


1 ½ cups sugar

¾ cup flour

2 Granny Smith apples, peeled, cored and sliced

2 cups frozen blueberries

1 cup frozen raspberries

2 cups frozen strawberries

3 cups frozen peaches

2 cups frozen blackberries 


1 cup sour cream

¼ teaspoon salt

1 cup flour

1 ¼ cups sugar 

Dissolve the salt in the milk and set aside.  Cut the vegetable shortening into the flour, working the mixture thoroughly until it is crumbly.  Add milk mixture to the flour mixture and continue to work the dough until the liquid is absorbed.  Add several Tablespoons of flour and continue to work the dough until it pulls cleanly away from your hands.  Ball the dough up into three balls. Put them in plastic baggies and freeze them until you need them. To use the dough, set it out on the counter to thaw for 3-4 hours or set in your refrigerator overnight.  The dough is rolled out the easiest when it is chilled. 

When ready to make some pie, preheat oven to 350 degrees. Combine the sugar, flour, apples, blueberries, raspberries, strawberries, peaches and blackberries in a large saucepan. Bring to a boil, then pour this filling into one of the unbaked pie shells you’ve made from a ball of dough. Make the topping by mixing the sour cream with the salt, flour and sugar. Spread the topping over the fruit felling and sprinkle with additional sugar. Bake for 50 minutes. Topping should be firm and golden brown around the edges. Serve pie wedges warm with vanilla ice cream.

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