Very Berry Pie

Desserts | Baking, Holiday |

SERVES 6 - START TO FINISH: approx. 1 hour
Recipe Scoop Very Berry Pie

Very Berry Pie

2 (9-inch) pie crusts
2 pounds mixed berries, such as blue, black and raspberries
3 tablespoons fresh lemon juice
1/4 cup granulated sugar
1/4 cup cornstarch
1 egg white
2 tablespoons water
ice cream or real whipped cream, optional for serving

1. Preheat oven to 425 degrees. In a 9-inch pie plate, place one crust evenly over the plate and press into plate. Leave the edges hanging over the edge.

2. In a medium saucepan, combine the fruits, water, sugar and cornstarch and stirring occasionally. Bring to a boil. Sugar will be completely dissolved and mixture will thicken.

3. Pour into piecrust and top with remaining crust, whole or in cutouts. Crimp edges of lower crust to secure it on edge of plate.

4. Mix together the egg white and water and gently brush over top of cutouts or top crust for better browning. Place pie on a cookie sheet lined with parchment paper in case it spills over during baking. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool slightly, slice and serve as desired.

Very Berry Pie

Approximate Values Per Serving: 391 calories , 16 g fat (6 g saturated), 11 mg cholesterol, 2 g protein, 61 g carbohydrates, 6 g dietary fiber, 324 mg sodium

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