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Raz-Black-Blue Pie

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Raz-Black-Blue Pie
  • Prep 35 min
  • Total 3 hr 30 min
  • Ingredients 12
  • Servings 8
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This Western Washington Fair winner packs a triple-berry punch with raspberries, blueberries and blackberries.
By Pillsbury Kitchens
Updated Mar 5, 2010

Ingredients

  • 3 cups fresh or frozen (partially thawed) blackberries
  • 2 cups fresh or frozen (partially thawed) raspberries
  • 1 1/2 cups fresh or frozen (partially thawed) blueberries
  • 1 1/2 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 teaspoon flour
  • 2 tablespoons cold butter, cut into small pieces
  • 1 egg white, beaten
  • Coarse white sugar

Steps

  • 1
    Heat oven to 450°F. In large bowl, mix berries, sugar, tapioca, salt and lemon juice. Let stand 15 minutes.
  • 2
    Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Spoon berry mixture into crust-lined plate. Dot with butter. To make lattice top, cut second crust into 1-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Seal and flute. Brush with egg white; sprinkle with coarse sugar.
  • 3
    Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 15 minutes, reduce oven temperature to 350°F. Cover crust edge with strips of foil to prevent excessive browning; bake 40 to 50 minutes or until golden brown. Cool at least 2 hours before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    For a special touch, drizzle warmed blueberry pancake syrup over the top of each slice just before serving.

Nutrition Information

470 Calories, 15g Total Fat, 2g Protein, 80g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
380mg
16%
Potassium
170mg
5%
Total Carbohydrate
80g
27%
Dietary Fiber
5g
22%
Sugars
45g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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