Easy Berry Pie
Photo by: Mark Thomas
Cool off with a slice of summer. Showcase your favorite seasonal fruits in a pretty pie the whole family will love. Cook's note: This filling also makes a delicious sauce for ice cream or pound cake. Refrigerate, and use within two days.
ingredients: Add all to shopping list
2 cups graham-cracker crumbs
1 stick (½ cup) unsalted butter, melted
4½ cups fresh berries, washed, hulled if necessary, and drained
¾ cup sugar
¼ cup cornstarch
½ cup water
2 Tbsp lime juice, or more as needed
1 stick (½ cup) unsalted butter, melted
4½ cups fresh berries, washed, hulled if necessary, and drained
¾ cup sugar
¼ cup cornstarch
½ cup water
2 Tbsp lime juice, or more as needed
directions:
1. Preheat oven to 350°F.
2. In a 9-inch pie pan, combine graham cracker crumbs and melted butter. Press into bottom and sides of pie pan. Bake for 10 minutes.
3. In a food processor or using a fork, mash 2 cups berries. Mix sugar, cornstarch, and water in a saucepan; whisk until smooth. Stir in mashed fruit. Cook over medium-low heat until mixture is thick, about 7–10 minutes. Add lime juice. Taste and add extra juice or sugar as needed.
4. Stir in remaining berries. Refrigerate for 30 minutes or until partially thickened. Spoon into crust. Chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream, if desired. Store the pie, tightly covered, in the refrigerator.
KITCHEN COUNTER:
Serves 8. Per serving: 310 cal, 49g carbs, 2g protein, 14g fat, 30mg chol, 100mg sodium, 3g fiber
Total cost: $6.69
Total cost: $6.69
