Fresh Berry Pie
|9 inch double crust pie pastry||1|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Fresh berries||4 Cup (64 tbs) (Boysenberries, Blackberries, Loganberries Or Raspberries)|
Heat oven to 425°.
Mix 1 cup sugar and the flour.
Toss lightly with berries.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Moisten top crust lightly with water; sprinkle evenly with 1 to 2 teaspoons sugar.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
Serving size: Complete recipe
Calories 2005 Calories from Fat 500
% Daily Value*
Total Fat 56 g86%
Saturated Fat 26.9 g134.5%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 26.8 mg1.1%
Total Carbohydrates 381 g126.8%
Dietary Fiber 30.7 g122.6%
Sugars 286.7 g
Protein 14 g27.7%
Vitamin A 15% Vitamin C 179.8%
Calcium 9.4% Iron 8.2%
*Based on a 2000 Calorie diet