I have a dear friend who just loves blackberries. She was having a rough day, so I decided to make her a Blackberry Pie. I went to the store and all I could find was one little 1/2 pint of blackberries. What was I to do? I decided to make an all berry pie with a canned strawberry pie filling as the base. By using the canned pie filling as the base, I could make the pie much quicker. I didn’t have to precook the berries.
In case you were wondering, she loved the pie.
- 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: One egg, milk, and/or sugar
- Optional: Serve with freshly whipped cream or homemade ice cream
- Preheat the oven to 425 degrees 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 inside rim of pie plate. (Save remaining filling for other uses.)
- Sprinkle the cubes of butter over the filling. Cover the pie with a latticed 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 40-45 minutes until crust is golden and fruit is bubbly. Tent edges of pie crust if necessary.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||5 g|