Very Berry Triple Fruit Pie
Prep: 35 minutes
Bake: 50 minutes
Oven: 400° /350°
Ingredients:
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh or frozen unsweetened raspberries or blackberries
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pastry for Double-Crust Pie (recipe follows)
Milk (optional)
Sugar (optional)
Directions:
1. For filling: In a large bowl, stir together 1 cup sugar, tapioca, and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice, and almond extract. Gently toss berries till coated. Let mixture stand about 15 minutes or till a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or till fruit is partially thawed but still icy.)
2. Meanwhile, prepare and roll out Pastry for Double-Crust Pie. Transfer fruit filling to the pasty-lined pie plate. Continue as directed. If you like, brush top pastry with milk and sprinkle with additional sugar.
3. Bake in a 400° oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350° . Bake pie for 25 to 30 minutes more or till filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts (per serving):
421 calories, 18 (g) total fat (4 (g) saturated fat), 0 (mg) cholesterol, 222 (mg) sodium, 63 (g) carbohydrates, 3 (g) dietary fiber, 4 (g) protein.
Daily Values:
1% vitamin A, 41% vitamin C, 2% calcium, 9% iron.
Pastry for Double-Crust Pie:
In a large bowl, stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening till pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time (total of 6 to 8 tablespoons cold water), till all the dough is moistened. Divide in half. Form each half into a ball.
On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.
Make-Ahead Tip:
Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.
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