Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Berry Berry Yummy Pie
Ingredients
Directions
Assemble
Pile berries into pastry shell.
Mix together the flour and sugar and sprinkle over the berries.
Position top crust over berries, crimp edges, trim off excess dough and cut a few slashes in the top with a sharp knife.
Bake and serve
Bake on the bottom rack until golden brown, about 30-35 minutes.
Serve warm with a big scoop of non-dairy ice cream.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Berries
- Provide the fruit filling, with their juices softened and thickened by the flour and sugar.
- Brown sugar
- Adds sweetness and helps the berry juices form a syrupy filling.
- Flour
- Absorbs released berry juice so the filling thickens rather than running out of the pie.
- Pie crust
- Forms the structure that holds the filling and browns during baking.
The step that matters
Sprinkling the flour and sugar over the berries. Flour must be evenly distributed over the fruit so it can absorb the released juices. Clumps can leave pockets of raw starch, and uneven thickening can make the filling runny in some spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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