Nut-Free Slice of Berry Pie
Indulge in the delightful sweetness of a homemade Nut-Free Slice of Berry Pie, bursting with a trio of fresh strawberries, blueberries, and raspberries. Perfect for those with nut allergies, this pie pairs a buttery, flaky crust with a naturally vibrant berry filling, enhanced by a touch of lemon juice and zest for a bright, citrusy twist. With straightforward instructions and simple wholesome ingredients, this recipe is an accessible treat for beginner bakers and seasoned pastry enthusiasts alike. Serve this stunning dessert warm or at room temperature, paired with whipped cream or a scoop of vanilla ice cream for an unforgettable nut-free delight that’s perfect for family gatherings, picnics, or holiday celebrations.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 6 tablespoons ice water
- 0.75 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tablespoon milk, for brushing
- 1 tablespoon sugar, for sprinkling
Instructions
In a large mixing bowl, combine the flour and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough starts to come together. Do not overmix.
Divide the dough into two equal parts, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another bowl, mix the sugar, cornstarch, lemon juice, and lemon zest. Add the strawberries, blueberries, and raspberries, gently tossing to coat the fruit evenly.
Roll one disc of the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, gently pressing it over the bottom and up the sides.
Pour the berry mixture into the crust-lined pie dish, spreading it evenly.
Roll out the second disc of dough and place it over the berry filling. Trim excess dough, then crimp the edges to seal. Cut slits in the top to allow steam to escape.
Brush the top crust with milk and sprinkle with 1 tablespoon of sugar.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the berry filling is bubbling.
Remove from the oven and allow to cool on a wire rack for at least 2 hours before slicing.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 474.3 g | 172% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 199.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 205 mg | 16% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
