Triple - Play Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup whole wheat flour1/3 cup buckwheat flour1/2 cup Kamut flour1/4 tsp salt2/3 cup shortening4 - 5 tbsp cold water1/3 cup tapioca flour1/3 cup superfine sugar16 oz sliced strawberries6 oz fresh blueberries11 oz fresh blackberries15 oz frozen mixed berries1/2 tsp almond extract
In a bowl, whisk together flours and salt.
Cut the shortening in until mixture resembles coarse crumbs.
1 tbsp at a time, gradually add water until a dough forms (you may not need it all).
Turn out onto a lightly floured board and knead 1-2 times to bring the mixture together, then wrap in plastic and chill 1 hour.
Preheat oven to 425F with the rack in the bottom position.
Roll out pastry, fitting half into a deep 9" pie pan.
Combine the tapioca flour and sugar.
Combine all the fruit and the extract in a large bowl and sprinkle the tapioca mixture overtop. Toss well and allow to sit 10 minutes.
Pour the berry mixture over the bottom crust.
Roll out remaining pastry and drape over the filling, crimp the edges with a fork to seal.
Place pie on a baking sheet and cut 3-4 slits in the top crust for steam.
Bake pie on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes, until browned and bubbling.
Allow to cool thoroughly - at least 6 hours - before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Cut the shortening in until mixture resembles coarse crumbs.
1 tbsp at a time, gradually add water until a dough forms (you may not need it all).
Turn out onto a lightly floured board and knead 1-2 times to bring the mixture together, then wrap in plastic and chill 1 hour.
Preheat oven to 425F with the rack in the bottom position.
Roll out pastry, fitting half into a deep 9" pie pan.
Combine the tapioca flour and sugar.
Combine all the fruit and the extract in a large bowl and sprinkle the tapioca mixture overtop. Toss well and allow to sit 10 minutes.
Pour the berry mixture over the bottom crust.
Roll out remaining pastry and drape over the filling, crimp the edges with a fork to seal.
Place pie on a baking sheet and cut 3-4 slits in the top crust for steam.
Bake pie on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes, until browned and bubbling.
Allow to cool thoroughly - at least 6 hours - before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 11.9 g
- Cholesterol: 6.3 mg
- Sodium: 5.1 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.4 g
- Protein: 2.7 g
Member Reviews