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Berry Pie

November 9, 2017Dessert, Recipes

What holiday meal is complete without dessert? In moderation, dessert can definitely be part of your health eating plan during cancer treatment. All of the berries in this dish bring some powerful antioxidants and vitamins to the table, making this a not-so guilty dessert. Top with vanilla ice cream or frozen kefir for a boost of calcium.


2 cups all-purpose flour

½ teaspoon salt

Almost 1 cup shortening

½ cup ice water

1 cup fresh strawberries, halved

1 cup fresh raspberries

1 cup cherries (fresh and pitted or frozen and thawed)

1 ½ cups fresh blueberries

½ cup white sugar

3 tablespoons cornstarch


Preheat the oven to 375°F.

For the crust:

Combine flour and salt. Cut in shortening with a pastry blender or fork. Stir in water a little at a time, just until pastry will form a ball (dough should not be wet and sticky). Divide the ball in half. Roll out one ball on a lightly floured surface, forming a circle that is 1/8 inch thick. Wrap the dough around a rolling pin, and unroll into pie dish. Place this and the other dough ball in the refrigerator to chill.

For the filling:

In a large bowl, mix sugar and cornstarch. Add the berries and toss until the berries are coated. Allow the mixture to sit for about 15 minutes.

Assemble and bake the pie:

While the filling is sitting, roll out the second dough ball to make a circle about 1/8 inch thick. For a lattice crust, cut the dough in 1 inch strips; otherwise, you can leave it whole. Add the berry mixture to the piecrust in the pie dish. Cover with lattice woven dough, or dough circle. For the dough circle, prick holes with a fork and cut out a few holes in the center to allow steam to escape.

Cover the pie with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for about 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Allow to cool before serving.


Recipe from Lipscomb University Senior Students in the Didactic Program in Dietetics.