Mulberry, Blueberry & Cherry Pie – Triple Berry Summer Fruit Pie Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Combine 1 and 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 teaspoon salt, and 1 tablespoon sugar in a bowl.

Shred cold butter into the flour mixture using a grater.

Add 1 tablespoon of apple cider vinegar and 6 tablespoons of ice cold water to the mixture.

Mix gently until the dough comes together, being careful not to develop gluten.

Chill the dough in the fridge for 30 minutes to 1 hour.

Prepare the berries: wash and pit the cherries, and combine blueberries, mulberries, and cherries in a bowl.

Add 3/4 cup sugar, 2 tablespoons lemon zest, and 2 tablespoons cornstarch to the berries and mix gently.

Roll out the chilled dough and fit it into a 9.5-inch pie pan.

Use an egg wash as a barrier between the filling and the crust.

Pour the berry mixture into the pie crust and cover with a second layer of dough, sealing the edges.

Bake the pie at 400°F for 20-25 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes.

Let the pie cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens