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Ingredientes
- Â Â Classic Double Pie Crust
- 2 c. Blackberries, canned or possibly thawed frzn, well liquid removed
- 1Â 1/2 c. Blueberries, canned or possibly thawed frzn, well liquid removed
- 1/2 c. Gooseberries, canned or possibly thawed frzn, well liquid removed
- 1/4 c. Sugar
- 3 Tbsp. Cornstarch
- 1/8 tsp Almond extract
Direcciones
- 1. Prepare pie crust according to Classic Double Pie Crust (or possibly get Pillsbury refrigerated pie crust). Roll out and place bottom crust in pie plate. Cover with plastic wrap and chill 30 min to allow dough to relax.
- 2. Preheat oven to 425 degrees F.
- 3. Combine berries in large bowl. Add in sugar, cornstarch and almond extract; stir well.
- 4. Spoon into prepared pie crust. Roll out top crust. Lift top crust over filling.
- 5. Trim edge leaving 1/2-inch overhang. Fold overhang under so crust is even with edge of pie plate. Press between thumb and forefinger to make stand-up edge. Cut slits in crust at 1/2-inch intervals around edge of pie to create flaps.
- 6. Press 1 flap in toward center of pie and the next out toward rim of pie plate. Continue alternating in and out around edge of pie.
- 7. Pierce top crust with fork to allow steam to escape.
- 8. Bake 40 min or possibly till crust is golden. Cold completely on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 89 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 33mg | 1% |
| Potassium 125mg | 4% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.71g | 9% |
| Protein 1.03g | 2% |
