½ cup fresh strawberries, sliced
½ cup fresh blueberries
1 cup fresh raspberries
1 cup sugar, divided
2 tbsp cornstarch
¾ cup all-purpose flour
1 tsp orange peel, grated
⅓ cup butter
1 *pie crust, (see Recipe Notes for recipe)
Heat oven to 425 degrees F.
To blind bake the pie crust, line it with foil then put some beans or rice enough to completely cover the bottom of the crust. Bake it for 8 minutes or until it dries up without developing color.
In a large bowl, gently toss berries with 2/3 cup of sugar and cornstarch.
Spoon the berry mixture into the pie crust.
In a small bowl, stir the flour, 1/3 cup of sugar, orange peel, and butter with a fork until crumbly.
Sprinkle evenly over berries.
Bake for 35 to 45 minutes or until the fruit bubbles in the center.
Serve warm and enjoy!
*Check out this Buttery Pie Crust Recipe to learn how to make your own at home!
Sugar: 27g
:
Calcium: 15mg
Calories: 328kcal
Carbohydrates: 50g
Fat: 13g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 3g
Potassium: 82mg
Protein: 3g
Saturated Fat: 3g
Sodium: 177mg
Vitamin A: 351IU
Vitamin C: 10mg
