Berry Pie
A classic Berry Pie recipe from the kitchen of Helen Gleeson. It features a delicious berry filling thickened with flour and cornstarch.
Equipment
- Pie Dish
- Large Bowl
Ingredients
Pie Filling
- 4 C berries
- 1 C sugar
- 2 T flour
- 2 T cornstarch
- 1 T butter
- 1 T lemon juice
Other
- 1 Pie crust for a double-crust pie
Instructions
- Combine the sugar, flour, and cornstarch together in a bowl.
- Pour the dry mixture over the berries. Mix well.
- Mix in the butter and lemon juice until well combined.
- Pour the berry filling into the prepared pie crust.
- Bake at 425° for 10 minutes.
- Reduce the temperature to 350° and continue to bake for another 40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the top crust browns too quickly, place foil loosely over the top of the pie to prevent burning while it finishes baking.
Notes
The cooking time assumes a standard double-crust pie. Adjust as necessary for different crust types. Of course it almost goes without saying to serve with a scoop of vanilla ice cream.
Nutrition
Serving: 1SliceCalories: 357kcalCarbohydrates: 58gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 4mgSodium: 186mgPotassium: 88mgFiber: 3gSugar: 32gVitamin A: 80IUVitamin C: 3mgCalcium: 15mgIron: 1mg
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