Very Berry Pie Recipe

The rich berry filling of this pie makes it festive and satisfying without being overly sweet. Here’s a YourCareEverywhere recipe to make for yourself.

I’ve been making this pie for years because it’s my father’s favorite. We have it every Thanksgiving, and no one ever seems to get tired of it (or if they have, they’re too polite to tell me).

I like it because it has a single crust and a streusel topping. As pies go, this one is relatively easy to make. You could also use a frozen pie crust if you don’t have a favorite recipe.

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Ingredients

Filling

• 4 cups frozen unsweetened mixed berries (such as blueberries, blackberries, or raspberries)
• ½ cup sugar
• 3 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1 pie crust (basic recipe below or use frozen)

Tip: Zest the outside of the lemon for the streusel before squeezing the juice.

Streusel

• ¾ cup flour
• ½ cup (packed) brown sugar
• ½ cup oats (quick or old fashioned)
• 1 tbsp. lemon zest
• ½ cup unsalted butter, diced

Easy pie crust

(Makes two crusts)

• 2 cups flour
• 1 tsp. salt
• 2/3 cup butter or shortening (or a combination)
• 5 to 7 tbsp. cold water

Mix the flour and butter in a food processor, pulsing until it forms a coarse meal. Add salt and 5 tbsp. of water, pulsing until dough forms, adding more water as needed. Divide the dough in half, wrap in plastic, and chill in refrigerator for at least 20 minutes.

Directions

Preheat your oven to 350.

Combine the filling ingredients in a heavy, medium-sized saucepan over medium heat. Once the frozen berries start to soften, stir the frequently to mix the ingredients and dissolve the sugar. Be gentle to keep as many berries as possible whole. Bring to a simmer just long enough to thicken, stirring constantly. Remove the pan from heat and allow it to cool.

Roll out the pie crust and transfer it to a 9-inch diameter glass pie pan. Trim the overhang to a ½ inch, fold under, and crimp decoratively. Freeze for 15 minutes.

Remove it from your freezer, and line the crust with foil and pie weights or beans. Bake for 12 to 15 minutes until the crust sets. Remove the foil and weights, prick with a fork to prevent bubbles, and return it to oven for another 10 minutes or until the crust is golden brown. Allow to cool.

In a medium sized bowl, add the streusel ingredients. Mix with your fingertips until everything completely blends.

Add the berry filling to your pie crust. Crumble the streusel topping over the top of the filling. It should just cover the entire pie.

Return to the pan to your oven and bake until golden brown, about 35 minutes. Allow the pie to cool and serve with whipped cream or vanilla ice cream.

Serves 8

Each serving (without topping or ice cream) contains approximately:

• 659 calories
• 31 g total fat
• 91 g carbohydrate
• 154 mg sodium
• 7 g protein
• 11 g fiber
• 50 mg cholesterol

Values based on a 2,000-calorie diet. Your values may change depending on your calorie needs.

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