Triple-Berry Pie


Triple-Berry Pie

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    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

    Serves 8
    Whole Wheat Pastry
    1 c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee whole wheat flour
    ½ tsp. Hy-Vee salt
    ⅓ 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


    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


    300 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Balance November 2018