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Ingredients
- 1 (15 oz) package refrigerated rolled piecrusts
- 1 lemon, for juice
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- ¼ teaspoon kosher salt
- 7 cups mixed fresh berries (blackberries, raspberries, and blueberries)
- 1 large egg
- 1 tablespoon coarse sugar
Steps
- Preheat oven to 450°F. Unroll 1 piecrust and place in deep 9-inch pie pan; trim dough to ½ inch beyond rim of pan and place pan on baking sheet. Juice lemon (1 tablespoon).
- Combine granulated sugar, cornstarch, tapioca, and salt. Mix berries and lemon juice in large bowl, then sprinkle sugar mixture over berries and stir to coat. Let stand 15 minutes.
- Prepare lattice pie top by cutting second piecrust into 10 (½- to ¾-inch-wide) strips. Spoon berry mixture into pan, covering bottom crust evenly, then arrange pie crust strips in lattice design over filling. Press edges of crusts together to seal; crimp in decorative way if desired.
- Beat egg; brush top crust with thin layer of egg and sprinkle with coarse sugar. Place baking sheet on middle oven rack. Bake 15 minutes, then reduce oven temperature to 375°F and bake 40–45 more minutes until crust is golden brown and filling is bubbly. Let pie stand to cool at least 2 hours before serving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 410, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 35mg, Sodium 350mg, Total Carb 73g, Fiber 5g, Total Sugar 35g, (Incl. 27g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%