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Four Berry Pie

Bursting with strawberries, blackberries, blueberries and raspberries, this pie is the perfect slice of summer!

Ingredients

  • 1 package (15 ounces) Our Family® Pie Crusts
  • 1 cup plus 1 tablespoon Our Family® Granulated Sugar
  • ⅓ cup Our Family® 100% Pure Corn Starch
  • ¼ teaspoon Our Family® Iodized Salt
  • 1 package (40 ounces) Our Family® Frozen Berry Medley
  • 2 tablespoons Our Family® Lemon Juice
  • 1 Our Family® Cage Free Large White Egg

 

Approximate nutritional values per serving (1 slice): 460 Calories, 16g Fat, 5g Saturated Fat, 12mg Cholesterol, 326mg Sodium, 77g Carbohydrates, 7g Fiber, 39g Sugars, 29g Added Sugars, 5g Protein

Directions

  1. Let pie crusts stand at room temperature as label directs to soften slightly; line rimmed baking pan with aluminum foil. Adjust 2 oven racks to lowest 2 positions; place prepared pan on lowest oven rack. Preheat oven to 375°.
  2. In large bowl, whisk 1 cup sugar, corn starch and salt. Add berries and lemon juice; toss.
  3. In small bowl, whisk egg and 1 tablespoon water.
  4. Unroll 1 pie crust and place in 9-inch pie plate; lightly press crust onto bottom and up sides of plate. Spread berry mixture in prepared pie crust; place second crust over filling, folding overhang under and pinching edges to seal. Flute crust to make decorative edge, if desired. Brush top crust with egg mixture; sprinkle with remaining 1 tablespoon sugar. With paring knife, cut 6, 2-inch slits in top of crust to allow steam to escape.
  5. Place pie on oven rack above baking pan; bake 1 hour 15 minutes or until filling bubbles and top is golden brown. Cool pie on wire rack 4 hours; cut into 8 slices.

Chef's Tip

Top pie with whipped cream and sliced fresh strawberries for a stunning presentation!

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