Berry Fruit Pie
Adapt the filling for this pie recipe, which has pretty lattice-strip crust topping, to suit seasonal availability and preferences. Make it with an assortment of berries.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
8 servings
Ingredients
-
1 recipe Pastry for Double-Crust Pie (see Recipe Center)
-
1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries
-
2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon
-
Milk (optional)
-
Sugar ( optional)
Directions
1.
Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.
2.
In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)
3.
Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.
4.
If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.
Blackberry
5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour
Blueberry
5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour
Raspberry
5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour
Mixed Berry
2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour
Lattice Berry Fruit Pie
Prepare as above except follow directions for Lattice-Top pie.
Nutrition information
Calories 373, Total Fat 18 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 222 mg, Carbohydrate 50 g, Total Sugar 18 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 49%, Calcium 2%, Iron 11%. Exchanges: Fruit 1, Other Carbohydrate 2.5, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Double-Crust Jumble Berry Pie
You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries. I don't normally like cooked strawberries, but I find that using just a few in this mixture adds a nice floral-fruity lightness to the finished pie. Since all these berries are juicy, I like to use both tapioca and cornstarch to keep the texture of the filling somewhat firm and the juices contained around the fruit. You can use these same measurements for sliced or chunked stone fruit, such as peaches, nectarines, or plums.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
