no fuss flat berry pie recipe: featuring driscoll's berries

We love berries…I cant seem to keep them around for long. My boys pop them in their mouths like candy…which does my heart good. I’ll often buy Driscoll’s berries because they are readily available at my grocery store, fresh, reasonably priced, and are sometimes on sale on top of that.

Here’s a thought…how about a sweet but heart-healthy treat for all the Valentines in your life? Berries have very high levels of antioxidants called polyphenols which may have the ability to inhibit platelet aggregation. Meaning… they’re good for your heart and may help lower your cholesterol (and thats why we can add more butter to the following recipe. Im kidding!)

Now, I love a good pie, but I dont love all the fuss that comes with it. So behold the ~~unfussy~~ ~~imperfect~~ rustic…

No Fuss Flat Berry Pie

(Click here for printable version)

For the crust:

Use your favorite basic pie crust recipe. These tend to be small, so I always make two (I’m making two for this post). I like to use Paula Dean’s Perfect Pie Crust or, if you have a food processor, try Cuisinart’s Basic Flaky Pastry Dough. Or just used a premade crust…no one will ever know.

For the Filling:*

1/2 cup fresh blueberries

1/2 cup fresh strawberries, cut in quarters

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1/8 cup sugar

1/2 tsp. cinnamon

Preheat oven to 350˚.

While the dough is chilling, combine all the berries and sugar. Set aside.

Roll out the chilled dough onto floured surface to approximately 14″ in diameter.

Carefully transfer to a cookie sheet (with sides). The dough will likely lay over the sides of the cookie sheet…this is ok. Spoon berry mixture in the center of the dough. Fold up one side of the dough, overlapping the berries slightly.