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Blackberry-Raspberry Pie

 
One serving costs about $1.38

$1.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish
spoonacular Score:33%

Spoonacular Score: 33%

 

Blackberry-Raspberry Pie might be just the dessert you are searching for. This recipe serves 8 and costs $1.38 per serving. One serving contains 430 calories, 6g of protein, and 21g of fat. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have salt, baking powder, butter - cut ½, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so great. Try Fresh Blackberry Pie, Raspberry And Blackberry Tart, and Raspberry and Blackberry Galette for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp apple cider vinegar
apple cider vinegar
1 Tbsp
1 Tbsp baking powder
baking powder
2 cups
2 cups fresh blackberries
fresh blackberries
14 Tbsps
14 Tbsps unsalted butter
unsalted butter
1 cup
1 cup cake flour
cake flour
2 Tbsps
2 Tbsps cornstarch
cornstarch
6 Tbsps
6 Tbsps ice water
ice water
1.5 tsps
1.5 tsps lemon peel
lemon peel
8 ounces
8 ounces plain flour
plain flour
3 cups
3 cups fresh raspberries
fresh raspberries
0.25 tsps
0.25 tsps salt
salt
some
some sugar
sugar
1 Tbsp apple cider vinegar
1 Tbsp
apple cider vinegar
1 Tbsp baking powder
1 Tbsp
baking powder
2 cups fresh blackberries
2 cups
fresh blackberries
14 Tbsps unsalted butter
14 Tbsps
unsalted butter
1 cup cake flour
1 cup
cake flour
2 Tbsps cornstarch
2 Tbsps
cornstarch
6 Tbsps ice water
6 Tbsps
ice water
1.5 tsps lemon peel
1.5 tsps
lemon peel
8 ounces plain flour
8 ounces
plain flour
3 cups fresh raspberries
3 cups
fresh raspberries
0.25 tsps salt
0.25 tsps
salt
some sugar
some
sugar

Equipment

glass baking pan
glass baking pan
oven
oven
pie form
pie form
whisk
whisk
bowl
bowl
glass baking pan
glass baking pan
oven
oven
pie form
pie form
whisk
whisk
bowl
bowl


Instructions

  1. For Crust: Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  2. For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
  3. Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.
  4. Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature.
  5. This recipe yields 8 servings.
  6. Comments: This pie has an exceptionally flaky crust. It's wonderful - of course - with vanilla ice cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.38
Ingredient
1 tablespoon apple cider vinegar
1 tablespoon baking powder
2 cups fresh blackberries
14 tablespoons unsalted butter
1 cup cake flour
2 tablespoons cornstarch
1.5 teaspoons lemon peel
8 ounces plain flour
3 cups fresh raspberries
some sugar
Price
$0.06
$0.09
$2.55
$1.68
$0.49
$0.07
$0.25
$0.30
$5.40
$0.13
$11.02

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
430k Calories
6g Protein
20g Total Fat
56g Carbs
5% Health Score
Limit These
Calories
430k
22%

Fat
20g
32%

  Saturated Fat
12g
79%

Carbohydrates
56g
19%

  Sugar
15g
18%

Cholesterol
52mg
18%

Sodium
251mg
11%

Get Enough Of These
Protein
6g
12%

Manganese
0.86mg
43%

Fiber
6g
24%

Vitamin C
19mg
24%

Selenium
16µg
23%

Folate
76µg
19%

Phosphorus
176mg
18%

Vitamin B1
0.26mg
17%

Vitamin A
704IU
14%

Iron
2mg
12%

Vitamin K
12µg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.19mg
11%

Calcium
100mg
10%

Vitamin E
1mg
10%

Potassium
331mg
9%

Copper
0.17mg
9%

Magnesium
28mg
7%

Zinc
0.75mg
5%

Vitamin B5
0.47mg
5%

Vitamin B6
0.06mg
3%

Vitamin D
0.37µg
2%

covered percent of daily need

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