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Berry Pie | www.diethood.com | Lightened-up flaky pie crust filled with a delicious variety of berries.

Berry Pie

Katerina | Diethood
Lightened-up flaky pie crust filled with a tangy and delicious mixture of berries.
Servings : 10 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
  

FOR THE PIE CRUST (We are making TWO pie crusts)
  • 2 cups all-purpose flour , divided
  • 6 tablespoons water , divided
  • 1 teaspoon cider vinegar , divided
  • 2 tablespoons powdered sugar , divided
  • 1 ?2 teaspoon salt , divided
  • 1 ?2 cup vegetable shortening , divided
FOR THE FILLING
  • 1 1/2 cups fresh or frozen , thawed berries (use whatever berries you prefer/have on hand)
  • 1 cup finely diced apple
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-1/2 cups fresh raspberries , divided
  • 1 teaspoon water
  • 1 large egg white

Instructions
 

FOR THE PIE CRUSTS
  • We are going to make two separate pie crusts.
  • Combine 1/4 cup flour, 3 tablespoons water and 1/2 teaspoon vinegar with a whisk until well blended.
  • Combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/4-cup shortening with a pastry blender until mixture resembles coarse meal.
  • Add the water mixture and toss with a fork until flour mixture is moist.
  • Turn out dough onto plastic wrap; press it out to a 4-inch circle.
  • Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle.
  • Freeze for 10 minutes.
  • Make the second pie crust following the directions above.
MAKE THE FILLING
  • Preheat oven to 350F.
  • Combine berries, apple, and lemon juice in a large bowl.
  • Add sugar, cornstarch, and salt; toss to combine.
  • Add 1-1/2 cups raspberries and mix to combine.
  • Remove pie crusts from freezer and let stand for 1 to 2 minutes, or until pliable.
  • Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray.
  • Gently press dough against bottom and sides of pan.
  • Add prepared berry mixture to pie dough.
  • Arrange remaining raspberries over top of berry mixture.
  • Top with the second pie dough over the mixture and flute decoratively.
  • Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
  • In a small mixing bowl, combine water and egg white; whisk until combined.
  • Brush pie dough and edges with the egg mixture.
  • Bake for 50 to 55 minutes, or until crust is golden and filling is bubbly.
  • Remove from oven and cool pie completely on a wire rack before slicing.

Notes

*IF edges are browning too soon, shield edges of pie crust with foil for the last 20 minutes of baking. Simply cut out a piece of foil large enough to cover the edges; fit it around the pie crust and continue to bake.br]
Inspired By [Cooking Light
 

Nutrition

Calories: 172 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 64 mg | Potassium: 75 mg | Fiber: 2 g | Sugar: 15 g | Vitamin A: 15 IU | Vitamin C: 4.9 mg | Calcium: 9 mg | Iron: 1.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: homemade pie, pie crust recipes, summer desserts