Source: Midwest Living

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Recipe Summary

prep:
50 mins
bake:
45 mins at 375°
Servings:
8
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North Woods Wild Berry Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pastry; set aside.

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For Filling:
  • In a large bowl, stir together 1 cup sugar and the flour. Add the blueberries, blackberries, red raspberries, and almond flavoring. Gently toss until coated.

Instructions Checklist
  • Transfer berry mixture to pastry-lined pie plate. Trim the pastry to edge of pie plate. Cut slits in the remaining pastry; place on filling and seal. Crimp edge. Brush pie with milk and sprinkle with 2 teaspoons sugar. To prevent overbrowning, cover the edge of the pie with foil.

Instructions Checklist
  • Bake in a 375 degree F oven for 25 minutes for fresh fruit. Remove foil. Bake for 20 to 25 minutes more for fresh fruit or till golden brown and filling is bubbly. Makes 8 servings.

*

If using frozen berries, prepare as above, except let the berry mixture stand for 15 to 30 minutes before transferring it to pastry-lined pie plate or until fruit is partially thawed, but still icy. Bake 50 minutes with foil, then 20 to 30 minutes or till golden brown and filling is bubbly.

Nutrition Facts (North Woods Wild Berry Pie)

410 calories; total fat 18g; cholesterol 0mg; sodium 137mg; carbohydrates 60g.

Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together all-purpose flour and salt. Using a pastry blender,cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired.

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