“I love pie…it’s one of my favorite kinds of dessert. I also love berries, especially blueberries. So you can imagine that combining pie with berries is food heaven as far as I’m concerned. It’s so nice and springlike today that I figured this would be the perfect day to make a piece of heaven for myself. It turned out amazingly delicious! If using frozen berries, thaw completely and pat dry to reduce liquid content.” ~Sarah
• 1-1/4 cups whole-wheat flour
• 1/2 teaspoon salt
• 1/3 cup safflower oil
• 3-4 tablespoons cold water
• 5 cups fresh or frozen mixed berries, thawed (blueberries, blackberries, and raspberries)
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1/4 cup cornstarch
• pinch salt
• 1/4 cup honey
• 2/3 cup whole-wheat flour
• 1/2 cup sliced almonds
• 1/8 teaspoon salt
• 1 tablespoon butter, softened
• 1/4 cup maple syrup
Sweetened whipped cream for individual servings, optional
1. Prepare the crust: In a medium bowl, combine flour and salt. Add oil and toss with a fork until crumbly. Continue tossing with fork and add water until ball of dough forms. Turn dough onto a floured surface and roll into a circle to fit a 9 in. pie pan. Transfer circle to pie pan and press in bottom and up sides. Shape edges into decorative crust if desired. Refrigerate crust until ready to use.
2. Prepare the filling: In a large bowl, gently toss berries with lemon juice, zest, and cornstarch until combined. Gently stir in salt and honey. Place filling in prepared crust. Set aside.
3. Prepare the topping: In a small bowl, combine all topping ingredients until crumbly. Sprinkle topping evenly over berry filling. Bake pie at 350 F 50-60 minutes, or until filling is bubbly and topping is lightly browned. (If crust browns to quickly, cover pie loosely with tin foil. Cool pie completely on a wire cooling rack. Serve slices with whipped cream if desired.
Yield: 1 pie (6-8 servings)
Store pie in refrigerator up to 3 days.