North Dakota Juneberry Pie

By beltranm

Nutrition facts per serving:
Calories416
Total Fat (g)19
Cholesterol (mg)27
Sodium (mg)219
Carbohydrate (g)59
Fiber (g)4
Protein (g)5
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Pastry for a Single-Crust Pie* (recipe follows)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 2 cups fresh juneberries or fresh or frozen blueberries
• 2 cups halved fresh strawberries or fresh or frozen blueberries
• 1 cup fresh or frozen red raspberries or blackberries
• 2 tsp. finely shredded lemon peel
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 3 Tbsp. butter
• 1/3 cup sliced almonds, coarsely chopped hazelnuts or flaked coconut

Preparation

Step 1

1. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.

2. For filling: In a large bowl, stir together the 1/2 cup sugar and the 1/4 cup flour. Add berries and lemon peel; toss gently to coat. (If using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.) Transfer mixture to the pastry-lined pie plate.

3. For crumb topping: In a medium bowl, stir together the 1/2 cup flour and the 1/3 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle evenly over filling.

4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen berries). Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly and topping is golden brown. Cool on a wire rack. Makes 8 servings.

Pastry for a Single-Crust Pie: In a medium bowl, stir together 1-1/2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

*Tip:To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions before easing into pie plate.