Summer Berry Pie
Berries taste best in the summer, their natural season. Choose whatever combination looks best at your farmers’ market for this delectable pie. Select plump berries with deep color and bright flavor. Just before using, sort through them carefully and remove and discard any blemished ones. Gently rinse the berries under cold running water, but do not allow them to soak for any length of time, as they quickly absorb moisture and will turn mushy. Lay the rinsed berries in a single layer on paper towels to dry.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 rolled-out rounds of basic pie dough (see related recipe at
- left)
- 1 cup sugar
- 2 Tbs. cornstarch
- 2 Tbs. quick-cooking tapioca
- 1/2 tsp. ground cinnamon
- Pinch of salt
- 6 cups mixed fresh berries, such as blackberries, blueberries,
- raspberries and/or boysenberries
- 1 Tbs. cold unsalted butter, cut into small pieces