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Triple-Berry Pie with Lemon Curd Whipped Cream

Makes: 8 servings
Prep 30 mins Bake 375°F1 hr 5 mins
Triple Berry Pie with Lemon Curd Whipped Cream
Ingredients
  • 1  Recipe  Pastry for a Double-Crust Pie
  • 2  teaspoons  finely shredded lemon peel
  • 2  cups  fresh or frozen blackberries
  • 2  cups  fresh or frozen blueberries
  • 2  cups  fresh or frozen cranberries
  • 1/2  cup  granulated sugar
  • 1/4  cup  cornstarch
  • 2  teaspoons  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/8  teaspoon  salt
  • 1  egg, lightly beaten
  • 1  teaspoon  water
  • 3  tablespoons  turbinado (raw) sugar
  • 1/2  cup  whipping cream
  • 1/4  cup  lemon curd
Directions

1. Preheat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie, except stir 2 teaspoons lemon peel into the flour mixture. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

2. In a large bowl combine blackberries, blueberries, cranberries, granulated sugar, cornstarch, 2 teaspoons lemon peel, lemon juice, and salt. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until fruit is partially thawed but still icy.) Transfer fruit mixture to pastry-lined pie plate. Trim pastry even with the edge of pie plate.

3. Roll the remaining pastry ball into a 12-inch-diameter circle. Using a sharp knife, cut slits into pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. In a small bowl combine egg and the water; brush pastry with egg mixture. Sprinkle with turbinado sugar.

4. Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes (50 minutes for frozen fruit). Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. (If necessary to prevent overbrowning, cover top of pie loosely with foil for the last 10 to 15 minutes of baking.) Cool on a wire rack.

5. For topping, in a small bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in lemon curd. Serve pie with topping.

From the Test Kitchen
  • Want a hint of mint? Add 2 tablespoons snipped fresh mint to the filling. Craving summer? Substitute 3/4 cup frozen peach slices for a portion of the berries. Toting to a potluck? Cut the pastry into 6-inch rounds, fill each with 2 tablespoons filling, fold one side of the pastry round over filling to meet the opposite side, and crimp to form individual hand pies.
  • If the lemon curd is thick enough to make it difficult to mix with the whipped cream, try this step first: In a small microwave-safe bowl microwave the lemon curd on 100 percent power (high) about 10 seconds to thin it slightly.
Pastry for a Double-Crust Pie
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/2 - 2/3  cup  ice water
Directions

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

Nutrition Facts (Triple Berry Pie with Lemon Curd Whipped Cream)
  • Servings Per Recipe 8,
  • cal. (kcal) 527,
  • Fat, total (g) 25,
  • chol. (mg) 67,
  • sat. fat (g) 11,
  • carb. (g) 71,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 7,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 30,
  • pro. (g) 6,
  • vit. A (IU) 534,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 402,
  • Potassium (mg) 177,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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