DISH RESEARCH · Dessert
berry pie
Also known as: Pie, berry
Pillsbury Kitchens’ selected triple berry pie mixes fresh blackberries, raspberries and blueberries with cornstarch and quick-cooking tapioca, then bakes them under a milk-brushed, sugar-topped lattice.
About berry pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Pillsbury Kitchens’ selected berry pie combines blackberries, raspberries and blueberries under a lattice crust. The filling uses both cornstarch and quick-cooking tapioca.
Two prepared refrigerated crusts are fitted and shaped in a glass pie pan. Sugar, cornstarch, tapioca and salt are stirred together before the selected fresh berries are gently tossed through them.
The filling rests briefly, then enters the shell. The second crust is cut into strips for the lattice, with the edges trimmed and sealed.
Milk brushes the top and a separate sugar portion is sprinkled over it. Baking begins at the higher temperature before the heat is reduced and the crust edge is covered.
The finished pie stands before service. Its golden lattice carries a sparkling sugar finish over the combined blackberry, raspberry and blueberry filling.
Ingredients in berry pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
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