SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tri-Berry Pie

Makes: 8 servings
Prep 30 mins Bake 375°F1 hr 5 mins to 1 hr 10 mins
Tri-Berry Pie
Ingredients
  • 1/2 - 3/4  cup  sugar
  • 3  tablespoons  cornstarch
  • 2  cups  fresh or frozen red raspberries
  • 1 1/2  cups  fresh or frozen blueberries
  • 1 1/2  cups  fresh or frozen blackberries
  •  Pastry for Lattice-Top Pie
  •  Milk (optional)
  •  Sugar (optional)
Directions

1. For filling, in a bowl, stir together the sugar and cornstarch. Add raspberries, blueberries, and blackberries. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)

2. Preheat oven to 375 degrees F. Prepare and roll out one portion of the Pastry for Lattice-Top Pie. Line a 9-inch pie plate with the pastry.

3. Stir berry mixture. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry; cut into 1/2-inch-wide strips. Lay half of the pastry strips over the filling at 1-inch intervals. Lay remaining pastry strips at 1-inch intervals perpendicular to the first strips. Fold the bottom pastry up over the pastry strip ends to seal; crimp edge.

4. If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below pie in oven. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 35 to 40 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.

Pastry for Lattice-Top Pie

Yield: 1 Pastry for lattice top pie
Microwave 16 mins
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 3/4  teaspoon  salt
  • 2/3  cup  shortening
  • 8 - 10  tablespoons  cold water
Directions

1. In a bowl, combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork and pushing moistened pastry to side of bowl after each addition. Divide pastry in half; form halves into balls.

Nutrition Facts (Tri-Berry Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 406,
  • Fat, total (g) 19,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 55,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 5,
  • sugar (g) 18,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 16,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • sodium (mg) 334,
  • Potassium (mg) 155,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Fruit () 1,
  • Starch () 2,
  • Other Carb () 1,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe