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Family Size Blueberry Raspberry And Saskatoon Berry Pie Recipe
|Pastry for a double crust 9 inch pie||1|
|Minute tapioca||2 Teaspoon|
|Fresh blueberries||2 Cup (32 tbs)|
|Raspberries||1 Cup (16 tbs)|
|Saskatoon berries||1 Cup (16 tbs) (Fresh)|
|Lemon juice||1 Tablespoon|
|All purpose flour||4 Tablespoon|
|Melted butter||2 Tablespoon|
Serving size: Complete recipe
Calories 2944 Calories from Fat 250
% Daily Value*
Total Fat 115 g176.8%
Saturated Fat 15.9 g79.5%
Trans Fat 0 g
Cholesterol 66 mg
Sodium 15.4 mg0.6%
Total Carbohydrates 471 g156.9%
Dietary Fiber 33.3 g133.3%
Sugars 232.4 g
Protein 32 g64.2%
Vitamin A 19.7% Vitamin C 125.5%
Calcium 11.7% Iron 27.2%
*Based on a 2000 Calorie diet
Sprinkle minute tapioca over the pastry.
In a large bowl, stir together blueberries, raspberries, Saskatoon berries, and lemon juice.
Add 3/4 cup of the sugar; stir in the flour, cinnamon, and melted butter.
Pour into pie plate.
Cover pie with top crust and cut a few slashes in the top.
Seal edges well and flute.
Brush crust lightly with milk and sprinkle with remaining 1 tbsp.sugar.
Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F and bake for about 40 minutes longer, or until crust is golden brown.