PERFORMANCE RATING: 4/5
This is an adapted version of Wyman’s Wild Blueberry Pie recipe. And it is Kid Kritics Approved, “This is the best pie I’ve ever had!” Choice of berries makes a difference. The soil they are grown in makes a difference. Wyman’s of Maine provides a combination that is hard to beat. The kids could taste the difference and so will you. The amount of sugar used may be reduced as desired. Key to success is the straining of juices after thawing. If you don’t your pie will be too runny.
A pie with a 4/5 Performance rating provides a good treat. These numbers are high because three kinds of berries are used. We encourage this mix so your phyto-nutrients counts are increased. Win over your holiday guests now and during the rest of the year. Replace birthday cakes with pies… better for everyone. They are super yummy, just ask the Kid Kritics!
400 degrees Fahrenheit
Pie pan, mixing bowl
6-8, depending on ages
Pastry dough, all natural ingredients (we prefer spelt!)Line bottom of 9" pie plate. Reserve other dough for top of pie.
6 cups Wyman's Triple Berry BlendThaw and strain out juices (For fast results, microwave to thaw or place in oven for a few minutes.) Save 2 Tbsp. of juice. Reserve berries.
2 Tbsp. flour - whole wheat, spelt or gluten-free
2 Tbsp. cornstarch
3/4 cup sugar cane crystals
1/2 tsp. cinnamonCombine in bowl.
2 Tbsp. reserved berry juice and the berriesAdd juice to thawed and strained berries to medium bowl with dry mix. Stir until well blended. Pour into dough lined pie plate. Top with remaining pastry dough. Press edges together. Put fork holes or other decorative versions on top crust.
1 eggSeparate the egg white and whisk in small bowl until frothy. Brush egg white over top crust to give it a glaze. Place pie in oven and bake for 40-50 minutes until lightly browned. Keep your eye on it!
Use any combination of frozen berries.