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Ingredientes
- 1 c. fresh or possibly frzn unsweetened halved strawberries
- 1/2 c. white sugar
- 3 Tbsp. cornstarch
- 2 c. fresh or possibly frzn red raspberries
- 1Â 1/2 c. fresh or possibly frzn blueberries
- 1 x recipe double pie crust
Direcciones
- Method:1. In a large mixing bowl, stir together sugar and cornstarch. Add in strawberries, raspberries, and blueberries; gently toss till berries are coated. When using frzn fruit allow fruit mix to stand for 15 to 30 min, or possibly till fruit is partially thawed.
- 2. Line a 9 inch pie plate with half of the pastry. Stir berry mix, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
- 3. Bake at 375 degrees F (190 degrees C) for 25 min when using fresh fruit, 50 min for frzn fruit. Remove foil. Bake for an additional 20 to 30 min, or possibly till the top is golden brown. Cold on a wire rack.
- Makes 1 - 9 inch pie
- In this recipe you can use blackberries instead of raspberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 942g | |
| Calories 1786 | |
| Calories from Fat 547 | 31% |
| Total Fat 60.98g | 76% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 945mg | 39% |
| Potassium 907mg | 26% |
| Total Carbs 308.66g | 82% |
| Dietary Fiber 27.6g | 92% |
| Sugars 138.34g | 92% |
| Protein 12.22g | 20% |
