Berry Patch Pie
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min. + cooling
YIELD: 8 servings.
Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.— Taste of Home Test Kitchen.
Ingredients
-
Dough for single-crust pie
-
3/4 cup sugar
-
1/4 cup cornstarch
-
2 cups halved fresh strawberries
-
1-1/2 cups fresh raspberries
-
1 cup fresh blackberries
-
1 cup fresh blueberries
-
1 tablespoon lemon juice
Directions
-
1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
-
2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
-
3.
Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.
Nutrition Facts
1 piece: 250 calories, 7g fat (3g saturated fat), 5mg cholesterol, 101mg sodium, 46g carbohydrate (25g sugars, 4g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC