Mixed Berry Pie
If you have about 45 minutes to spend in the kitchen, Mixed Berry Pie might be a super lacto ovo vegetarian recipe to try. For $2.01 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 315 calories, 2g of protein, and 12g of fat each. 156 people found this recipe to be yummy and satisfying. If you have sugar, heavy cream, lemon zest, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. It is brought to you by The Baker Chick. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes include Mixed Berry Pie, Mixed Berry Pie, and Mixed Berry Pie.
Servings: 8
Ingredients:
7 cups of berries (I used an equal combo of strawberries, raspberries, blackberries and blueberries)
heavy cream for brushing on the crust
1/4 plus 1 tablespoon instant tapioca
zest of 1 lemon
1 double Pie Crust, chilled
1 cup sugar
Equipment:
bowl
oven
pie form
knife
Cooking instruction summary:
Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.Roll one of the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Pour the berries into the crust. Roll the second half of the crust out and drape it over the top of the berries. Crimp the edges and trim away an excess. Use a paring knife to make a few slits in the top of the crust.Brush the top and edges of the crust with heavy cream. Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 35-40 minutes or until the crust is golden.Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
Step by step:
1. Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
2. Roll one of the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish.
3. Pour the berries into the crust.
4. Roll the second half of the crust out and drape it over the top of the berries. Crimp the edges and trim away an excess. Use a paring knife to make a few slits in the top of the crust.
5. Brush the top and edges of the crust with heavy cream.
6. Bake at 425F for 15 minutes and then reduce the heat to 350F.
7. Bake for another 35-40 minutes or until the crust is golden.
8. Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
Nutrition Information:
covered percent of daily need
