|Nutritional Guidelines (per serving)|
|Servings: One 9-inch pie (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes you want to make a single berry pie but you don't have enough of the one berry that you want to use. If this is the case, then you can just make a pie using different berries. This is an all berry pie with a canned strawberry pie filling as the base. By using the canned pie filling as the base you can make the pie much quicker. You do not have to precook the berries.
This pie is great to give as gifts or have on your dessert table at any party get together.
- 1 double pie crust pastry
- 1/2 pint blackberries
- 1/2 pint raspberries
- 1/2 pint blueberries
- 1 tablespoon lemon juice
- 1 (21-ounce) can strawberry pie filling
- 2 tablespoons butter (cut into small squares)
- Optional: 1 egg, milk, and/or sugar
- Optional: Serve with freshly whipped cream or homemade ice cream
Preheat the oven to 425 F. Place a metal baking sheet covered with aluminum foil in the oven. Wash and drain berries.
Press the bottom pie dough into a glass pie plate. Place the berries in pie crust in even amounts.
Pick the strawberries out of the pie filling. Evenly spread out the strawberries among the other berries.
Fill the pie shell with the rest of the canned filling. You may not use all of it. Only add filling to just under the inside rim of the pie plate. (Save remaining filling for other uses.)
Sprinkle the cubes of butter over the filling. Cover the pie with a lattice or a solid top crust. Vent the top crust, if needed.
Either paint the crust with an egg wash made with one whole egg beaten with one tablespoon of water. Or if you prefer a sweeter top crust, paint the pie crust with milk. Next, sprinkle it with sparkly sugar.
Bake this Fruits of the Forest Berry Pie for 40 to 45 minutes until the crust is golden and fruit is bubbly. Tent edges of pie crust if necessary.
Serve with whipped cream or some ice cream and enjoy!