Jumble Berry Pie
Yield
1 piePrep
5 minCook
65 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
blueberries
fresh |
|
| 1 ½ | cups |
raspberries
fresh |
|
| 1 ½ | cups |
blackberries
fresh |
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
blueberries
fresh |
|
| 355 | ml |
raspberries
fresh |
|
| 355 | ml |
blackberries
fresh |
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Preheat oven to 425℉ (220℃).
Combine ¾ cup sugar and the flour in bowl.
Add berries and toss.
Spoon berries into pie shell; dot with butter.
Bake on cookie sheet 15 minutes.
Reduce oven temperature to 375F, and bake 50 to 60 minutes more, until center is bubbly.
