Triple-Berry Pie

Recipe

Dessert
Triple-Berry Pie

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Recipe Data

8
Servings
55min
Prep
2hr
Total

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Description

Breakaway from traditional holiday pie with a this berry-filled treat. Plus it's full of antioxidants, which makes us feel better about having one, or two, slices after dinner.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
Whole Wheat Pastry
1 c.Hy-Vee all-purpose flour
½ c.Hy-Vee whole wheat flour
½ tsp.Hy-Vee salt
c.Hy-Vee shortening
Ice cold water, as needed
Triple-Berry Filling
½ c.Hy-Vee granulated sugar
3 tbsp.Hy-Vee cornstarch
¼ c.cold water
1 tsp.lemon zest
1 tbsp.fresh lemon juice
4 c.fresh blueberries, divided
4 c.fresh blackberries, divided
1 c.fresh raspberries
Hy-Vee powdered sugar, for serving

Things To Grab

  • Large bowl
  • Pastry blender
  • Fork
  • 9-inch pie plate
  • Aluminum foil
  • Large saucepan
  • Wooden spoon

Directions

  1. Prepare Whole Wheat Pastry: Stir together all-purpose and whole wheat flours and salt in a large bowl. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push the moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough into a ball, kneading gently, until it holds together. 

  2. Preheat oven to 400 degrees. Roll out Whole Wheat Pastry. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with double thickness of foil. Bake for 8 minutes on the lowest rack of the oven. Remove foil. Bake for 10 to 15 minutes more until golden and cooked through. Cool on a wire cooling rack.

  3. Combine sugar and cornstarch in a large saucepan. Stir in water and lemon zest and juice; combine well. Stir in 2 cups blueberries and 2 cups blackberries. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Remove from heat. Stir in 1 cup raspberries, 1/2 cup blueberries, and 1/2 cup blackberries. Transfer fruit filling to the cooled pie shell. Pile remaining 1-1/2 cups blueberries and 1-1/2 cups black berries on top. Cover and refrigerate 2 hours before serving. Dust with powdered sugar, if desired, just before serving. 

Nutrition facts

Servings

300 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 52g
  • Protein: 4g

Daily Values

0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Balance November 2018