Crazy Crust Berry Pie

Crazy Crust Berry Pie might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 323 calories. This recipe serves 10. For 93 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 214 foodies and cooks. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. A mixture of unsalted butter, egg, berries, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Crazy for Crust. With a spoonacular score of 23%, this dish is rather bad. Users who liked this recipe also liked Very Berry Yogurt Pie with Cheerios® Crust, Double-crust Jumble Berry Pie, and Mixed Berry Pie with Granola Bar Crust.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Spray a 9.5-inch pie plate with nonstick cooking spray. (You can probably use a 9-inch but don't go any smaller.)Make the crust: beat butter until smooth with a hand mixer in a large bowl. Mix in the sugar, egg, salt, and baking powder. Add the water and flour and mix until smooth.Make the filling: sprinkle sugar, cinnamon, and cornstarch over berries, gently toss to coat.Pour crust batter into pie plate, then place the berries in the center. Try to get the berries in a single layer, but leave a 1-inch border to form the edge of the "crust". Bake for 45-55 minutes or until golden brown and a toothpick comes out dry from the edges. The center will still be somewhat wet looking because of the berries. Cool completely before slicing and serving. Serve with whipped cream or ice cream if desired.Store tightly covered in the refrigerator for up to 3 days.

 

Step by step:

1. Preheat oven to 375F. Spray a 9.5-inch pie plate with nonstick cooking spray. (You can probably use a 9-inch but don't go any smaller.)Make the crust: beat butter until smooth with a hand mixer in a large bowl.

2. Mix in the sugar, egg, salt, and baking powder.

3. Add the water and flour and mix until smooth.Make the filling: sprinkle sugar, cinnamon, and cornstarch over berries, gently toss to coat.

4. Pour crust batter into pie plate, then place the berries in the center. Try to get the berries in a single layer, but leave a 1-inch border to form the edge of the "crust".

5. Bake for 45-55 minutes or until golden brown and a toothpick comes out dry from the edges. The center will still be somewhat wet looking because of the berries. Cool completely before slicing and serving.

6. Serve with whipped cream or ice cream if desired.Store tightly covered in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need