Berry Ginger Pie

Health score
1%
Berry Ginger Pie
45 min.
8
345kcal

Suggestions


Indulge your senses with the delightful taste of Berry Ginger Pie, a dessert that marries the sweetness of mixed berries with the zesty kick of fresh ginger. This pie is not only a feast for the eyes, with its vibrant array of strawberries, raspberries, blueberries, and blackberries, but also a treat for the palate. Whether you're hosting a family gathering or simply craving a delicious post-dinner dessert, this pie is guaranteed to impress.

In just 45 minutes, you can create a stunning pie that serves eight, making it perfect for sharing. The combination of juicy, ripe berries and the warmth of minced ginger elevates this classic dessert to a new level, while the golden flaky crust adds the perfect texture contrast. Each bite is a beautiful harmony of flavors that will have your guests reaching for seconds.

Not only is Berry Ginger Pie a crowd-pleaser, but it's also surprisingly easy to make! With just a handful of ingredients and straightforward steps, you can whip up this delightful treat, allowing you to focus on enjoying the company of your loved ones. So, roll up your sleeves, preheat that oven, and prepare to bring a slice of berry bliss to your next gathering!

Ingredients

  • large eggs 
  • 1.5 tablespoons ginger fresh minced
  • tablespoons .3 oz. of pearl tapioca instant
  • cups poached berries mixed such as strawberries, raspberries, blueberries and blackberries
  •  piecrusts refrigerated homemade ( or a 15 oz. box)
  • 0.5 teaspoon salt 
  • 0.5 cup sugar 
  • tablespoon butter unsalted cold cut into small pieces

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • aluminum foil

Directions

  1. Preheat oven to 425F. Bring 1 piecrust to room temperature.
  2. Roll out and fit into a 9-inch pie plate, letting excess hang over. Line a rimmed baking sheet with foil.
  3. Place pie plate on baking sheet.
  4. Toss berries in a bowl with tapioca, sugar, salt and ginger.
  5. Transfer to pie shell. Dot fruit with butter.
  6. Remove second dough circle from refrigerator and roll out (or unroll packaged dough).
  7. Cut a few slits in crust with a sharp paring knife to vent pie.
  8. Whisk egg with 2 tsp. water; brush on edge of pie shell.
  9. Lay dough disk on filling. Press edges together and trim excess, leaving 1 inch hanging over.
  10. Roll dough edge under itself; crimp.
  11. Brush top of crust with egg wash; sprinkle with sugar, if desired.
  12. Bake pie for 10 minutes. Lower oven temperature to 350F; bake for 45 to 50 minutes. Cool pie on a rack for 1 hour.

Nutrition Facts

Calories345kcal
Protein4.47%
Fat35.53%
Carbs60%

Properties

Glycemic Index
10.64
Glycemic Load
8.76
Inflammation Score
-4
Nutrition Score
6.6682608749556%

Flavonoids

Cyanidin
5.07mg
Petunidin
21.11mg
Delphinidin
25.1mg
Malvidin
57.72mg
Pelargonidin
0.02mg
Peonidin
0.55mg
Apigenin
0.01mg
Luteolin
2.09mg
Kaempferol
1.28mg
Myricetin
2.05mg
Quercetin
5.39mg

Nutrients percent of daily need

Calories:344.98kcal
17.25%
Fat:13.89g
21.37%
Saturated Fat:4.63g
28.92%
Carbohydrates:52.76g
17.59%
Net Carbohydrates:48.54g
17.65%
Sugar:22.34g
24.83%
Cholesterol:27.01mg
9%
Sodium:329.69mg
14.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.93g
7.87%
Vitamin K:22.31µg
21.25%
Manganese:0.36mg
18.22%
Fiber:4.23g
16.91%
Vitamin B1:0.16mg
10.47%
Folate:41.02µg
10.26%
Vitamin B3:1.77mg
8.84%
Vitamin B2:0.15mg
8.66%
Iron:1.44mg
8%
Selenium:4.56µg
6.51%
Vitamin E:0.86mg
5.75%
Phosphorus:56.63mg
5.66%
Vitamin B6:0.1mg
5.13%
Vitamin B5:0.42mg
4.18%
Copper:0.08mg
3.95%
Vitamin C:2.97mg
3.6%
Potassium:118.77mg
3.39%
Magnesium:13.54mg
3.39%
Vitamin A:131.38IU
2.63%
Zinc:0.36mg
2.41%
Calcium:21.72mg
2.17%
Vitamin D:0.15µg
1.01%
Source:My Recipes