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Prep Time:20 minsAdditional Time:3 hrs 40 minsTotal Time:4 hrsServings:10Yield:10 slicesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 40 minsTotal Time:4 hrsServings:10Yield:10 slices
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 40 mins
Additional Time:
3 hrs 40 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:10
Servings:
10
Yield:10 slices
Yield:
10 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhole-wheat pastry flour1tablespoongranulated sugar plus 2/3 cup, divided¾teaspoonsalt plus 1/8 teaspoon, divided2tablespoonscold lard or vegetable shortening6tablespoonscanola oil, divided2-4 tablespoons ice water¾teaspoondistilled white vinegar1 ½cupsfresh blackberries1 ½cupsfresh blueberries1 ½cupsfresh raspberries1 ½cupsquartered fresh strawberries6tablespoonscornstarch1teaspoonlime juice⅓cuprolled oats3tablespoonspacked light brown sugar
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhole-wheat pastry flour
1tablespoongranulated sugar plus 2/3 cup, divided
¾teaspoonsalt plus 1/8 teaspoon, divided
2tablespoonscold lard or vegetable shortening
6tablespoonscanola oil, divided
2-4 tablespoons ice water
¾teaspoondistilled white vinegar
1 ½cupsfresh blackberries
1 ½cupsfresh blueberries
1 ½cupsfresh raspberries
1 ½cupsquartered fresh strawberries
6tablespoonscornstarch
1teaspoonlime juice
⅓cuprolled oats
3tablespoonspacked light brown sugar
DirectionsWhisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.TipsTo make ahead: Refrigerate dough (Step 1) for up to 2 days.Equipment: Parchment paper, 9-inch pie pan (not deep-dish)Originally appeared: EatingWell Magazine, June 2020
Directions
Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.TipsTo make ahead: Refrigerate dough (Step 1) for up to 2 days.Equipment: Parchment paper, 9-inch pie pan (not deep-dish)
Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.
Tips
To make ahead: Refrigerate dough (Step 1) for up to 2 days.
Equipment: Parchment paper, 9-inch pie pan (not deep-dish)
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)307Calories12gFat49gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
