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Tri-Berry Pie

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Submitted by trudysux

Ingredients

1 237
CUP ML STRAWBERRIES *
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
2 473
CUPS ML RASPBERRIES
1 ½ 355
CUPS ML BLUEBERRIES

Directions

  • berries can be fresh or frozen. PARTIALLY thaw the strawberries, if frozen. DO NOT DRAIN. Cut strawberries in half. In a large mixing bowl, stir together the flour and cornstarch. Add strawberries and their juice, fresh or frozen raspberries and fresh or frozen blueberries. Gently toss until berries are coated.

If using frozen berries, let it stand for 15 to 30 minutes or until fruit is partially thawed but still icy.

Prepare and roll out pastry for a lattice-top pie. Line a 9-inch pie plate with ½ of the pastry. Stir berries; transfer to the pastry-lined pie plate.

Trim the pastry to ½ inch beyond the edge of the plate. Top with lattice crust.

Seal and crimp the edges. To prevent overbrowning, cover the edge of the pie with foil .

Preheat oven to 375~F. Bake for 25 minutes (for fresh fruit); 50 minutes (for frozen fruit). Remove foil.

Bake for 20 to 25 minutes more (for fresh fruit); 20 to 30 minutes (for frozen fruit) or until the top is golden and juices are bubbly.

Cool on wire rack. Makes 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 392 25% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 23%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 36%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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