Mom'S Berry Pie
A luscious berry pie featuring a sweet-tart filling made with black or red raspberries, enhanced by a hint of cinnamon and lemon juice. Perfect for summer gatherings or casual desserts, this classic treat offers a vibrant burst of flavor with a flaky crust to complement the juicy filling.
Ingredients
Instructions
- Combine all filling ingredients except pastry in a saucepan and cook until thick.
- Pour the cooked filling into the prepared pie shell.
- Cover with vented top crust or lattice strips.
- Bake at 400°F (200°C) until the crust is golden, about 25 to 35 minutes.
Tips & Substitutions
To enhance the berry flavor, consider adding a splash of vanilla extract or almond extract to the filling. If you'd like a thicker filling, increase the tapioca slightly. For a gluten-free option, use a gluten-free pie crust. Adjust the sugar based on the sweetness of the berries; if using sweeter varieties, start with 1/2 cup and taste before adding more.
Serving Suggestions
Serve Mom's Berry Pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It also pairs beautifully with Seasoned Green String Beans for a delightful contrast. Enjoy it as a dessert after a hearty meal or as a sweet treat during afternoon tea.
Storage & Reheating
Store leftover pie in the refrigerator for up to 3 days, covered with plastic wrap or aluminum foil to keep it fresh. For longer storage, you can freeze the pie for up to 2 months. To reheat, place the pie in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Berry Pie contains roughly 137 calories, with 3g protein, 32g carbohydrates, and 1g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (21% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen berries for this recipe?
Yes, you can use frozen berries, but make sure to thaw and drain them first to avoid excess moisture in the filling. You may also want to increase the cooking time slightly to ensure the filling thickens properly.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, pre-bake the bottom crust for about 10 minutes before adding the filling. You can also brush the crust with a beaten egg or melted butter before filling, which creates a barrier to moisture.
What can I substitute for tapioca in this recipe?
If you don't have tapioca, you can use cornstarch or arrowroot as a thickening agent. Use about 2 tablespoons of cornstarch or arrowroot for every 3 tablespoons of tapioca, and make sure to mix it with a bit of water to create a slurry before adding it to the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).