Strawberry and Blackberry Pie Recipe

Looking for an easy strawberry and blackberry pie recipe? Learn how to make strawberry and blackberry pie using healthy ingredients.


Submitted by caroline127

Makes 8 servings



http://www.canadianliving.com/food/cooking_school/cooking_class_strawberry_rhubarb_pie.php

Recipe Ingredients for strawberry and blackberry pie

1 egg yolk
1 tsp (5 mL) granulated sugar

Filling:
3 cups blackberries
3 cups strawberries, quartered
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour

Pastry:
2 cups (625 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) cold butter, cubed
1/3 cup ice water

Recipe Directions for strawberry and blackberry pie

  1. 1. Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.

  2. 2. Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, if necessary. Divide pastry in half; press into discs.

  3. 3. On generously floured surface, roll out 1 pastry disc to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing dough to fit. Trim, leaving 3/4-inch (2 cm) overhang.

  4. 4. Roll out remaining pastry for top to scant 1/4-inch (5 mm) thickness; transfer to rimless baking sheet. Refrigerate pastry top and pie shell until firm, about 1 hour.

  5. 5. Filling: In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre.

  6. 6. Place foil-lined baking sheet to catch drips on bottom rack of 425F (220C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350F (180C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.

  7. Makes 8 servings.

  8. Per serving: about 481 cal, 6 g pro, 23 g total fat (14 g sat. fat), 65 g carb, 3 g fibre, 93 mg chol, 292 mg sodium. % RDI: 7% calcium, 18% iron, 22% vit A, 30% vit C, 29% folate.

  9. Substitution: To use cake-and-pastry flour instead of all-purpose, use 2-3/4 cups (675 mL) sifted cake-and-pastry flour. Increase water to 1/2 cup (125 mL).

Categories

Dessert

Nutrition Facts
Serving Size 213.2g
Amount Per Serving
Calories
492
Calories from Fat
220
% Daily Value*
Total Fat
24.4g
38%
Saturated Fat
14.9g
74%
Trans Fat
0.0g
Cholesterol
87mg
29%
Sodium
240mg
10%
Potassium
222mg
6%
Total Carbohydrates
64.8g
22%
Dietary Fiber
5.0g
20%
Sugars
30.9g
Protein
5.7g
Vitamin A 17% Vitamin C 72%
Calcium 4% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sodium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
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