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Very Berry Pie

Ingredients

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Directions

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  • Prepare pastry and divide in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into pie plate; trim even with edge.

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  • Cut up any large strawberries. In a mixing bowl, stir together the sugar and flour; add berries and lemon juice, tossing berries to coat.

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  • Transfer to crust-lined pie plate.

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  • Dot berries with butter.

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  • Roll out remaining dough to a 12-inch circle. Cut slits in crust. Place top on filling. Trim crust 1/2-inch beyond edge of plate.

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  • Fold top crust under bottom pastry. Seal and crimp edge. Place pie on baking sheet to catch any drips.

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  • Bake in a 375 degree F oven 50 minutes or until done; cool. Makes 8 servings.

*

If you use frozen berries, toss them with the sugar and flour; let stand for 45 minutes to partially thaw. Stir, then transfer them to the pie shell.

Nutrition Facts (Very Berry Pie)

430 calories; 19 g total fat; 5 g saturated fat; 5 g polyunsaturated fat; 8 g monounsaturated fat; 4 mg cholesterol; 236 mg sodium. 158 mg potassium; 61 g carbohydrates; 4 g fiber; 30 g sugar; 4 g protein; 0 RE vitamin a; 97 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 2 mg iron;

Pastry for Double-Crust Pie

Ingredients

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Directions

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  • In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the 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 of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.

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