Triple Berry Pie
3 hours, 30 minutes
- 1 (15-oz) package refrigerated rolled piecrust
- 1 lemon, for juice
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 1/2 tablespoons quick-cook tapioca
- 1/4 teaspoon kosher salt
- 7 cups fresh berries (such as blackberries, raspberries, blueberries; 2 1/3 cup each)
- 1 egg, beaten
- 1 tablespoon coarse sugar
Preheat oven to 450°F. Unroll one piecrust and place in a deep 9-inch pie pan; trim dough to 1/2 inch beyond the rim of pan. Place pie pan on baking sheet. Squeeze lemon for juice (1 tablespoon).
Combine granulated sugar, cornstarch, tapioca, and salt. Mix berries and lemon juice in a large bowl, then sprinkle granulated sugar mixture over berries; toss until coated. Let berries stand 15 minutes.
Prepare lattice pie top by cutting the second piecrust into 10 (1/2- to 3/4-inch wide strips). Spoon berry mixture into pie pan, covering crust evenly, then arrange piecrust strips in lattice design over the filling. Press edges of top and bottom crust together to seal and crimp in a decorative way, if desired.
Brush top crust with a thin layer of beaten egg and sprinkle with coarse sugar. Place baking sheet with pie on middle oven rack; bake 15 minutes. Reduce oven temperature to 375°F. Bake 40–45 more minutes or until crust is golden brown and filling is bubbly. Let pie stand at least 2 hours to cool before serving.
CALORIES (per 1/8 recipe) 410kcal; FAT 14g; SAT FAT 6g; TRANS FAT 0g; CHOL 35mg; SODIUM 350mg; CARB 73g; FIBER 5g; SUGARS 35g; PROTEIN 4g; VIT A 0%; VIT C 0%; CALC 2%; IRON 6%
Source: Publix Aprons® recipe