Fresh berry pie

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20 min


8 wedges

* PLUS Baking Time: 50 minutes


  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp lemon zest
  • 1/2 tsp nutmeg
  • pinch salt
  • 5 cups fresh raspberries or blueberries , or 2 300-g pkgs frozen unsweetened berries (do not defrost)
  • pie pastry
  • 1 tsp lemon juice
  • 1 tbsp butter


  • Measure sugar, flour, peel, nutmeg and salt into a large mixing bowl. Stir with a fork until blended. Measure out berries, but do not add to sugar mixture.
  • Preheat oven to 450F (230C). Using a rolling pin, roll out half of pastry on a lightly floured surface so it is no more than 1/8 inch (0.25 cm) thick. Line a 9-inch (23-cm) pie plate. Do not prick bottom. Roll out top crust.
  • Just before baking, gently stir fresh or frozen berries into sugar mixture until coated. Turn into pastry-lined pie plate. Sprinkle with lemon juice and dot with little bits of butter. Cover with top crust. Seal and flute edges. Slash top in several places. Place on a baking sheet to catch any drips. Bake on bottom rack of 450F (230C) oven just until pastry edges become golden-tipped, about 10 to 12 minutes. Then, reduce heat to 350F (180C) and continue baking until crust is golden and fruit is bubbly, about 40 to 45 more minutes for fresh berries or up to 60 minutes for frozen berries. Place on a rack to cool before slicing. Pie tastes best the same day it’s baked.

Nutrition (per serving)

  • Carbohydrates
  • 48.3 g,
  • Fat
  • 15.5 g,

For this irresistible summer pie, Dolores Hind uses raspberries grown on her farm, Hindsite. She always tastes a berry before adding the sugar. If it’s nice and sweet, she stirs in only 3/4 cup of sugar.