Mixed Berry Pie


Adding Lime essential oil in the crust helps to soften the whole wheat taste, without adding an overt citrus flavor.

Ingredients
Crust (Makes two 9-inch pie crusts)
5–9 tablespoons ice cold water 
1 teaspoon sea salt 
¾ cup unsalted butter, chilled 
2 cups whole wheat pastry flour 
1–2 drops Lime oil

Filling 
5 cups frozen mixed berries 
¾ cup raw sugar
¼ cup corn starch 
1 tablespoon vanilla extract 
2 drops Lime oil

Finishing touches 
1 egg
1 tablespoon water
Raw sugar

Instructions 

  1. Sift flour and salt into a large mixing bowl.
  2. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a crumbly mixture with pea-sized chunks.
  3. Add Lime essential oil.
  4. Sprinkle ice water over mixture, one tablespoon at a time and knead lightly until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
  5. Roll out both crusts and place first crust in pie dish, leaving the other aside.
  6. Preheat oven to 375° F.
  7. Combine all filling ingredients and gently toss to coat and combine. Pour filling into pie dish.
  8. Put the second crust on top of pie, either by way of lattice-work or full coverage. Crimp pie crust edges.
  9. Whisk together egg and water, then brush pie crust with the egg wash. Sprinkle with raw sugar.
  10. Bake for 40–60 minutes or until crust is brown.

    Tip: Because this crust is whole wheat, it will become more brown more quickly, so you may wish to use a pie shield (if you don't have one, aluminum foil works well) to avoid an overly dark crust.

     
  11. Serve the pie at room temperature. 

Tip: Fresh, lightly sweetened whipped cream goes nicely as a topper.


Mixed Berry Pie

with Lime essential oil

Servings:8

Prep Time:1 hour

Cook Time:1 hour

Difficulty:Medium

Ingredients:

Crust (Makes two 9-inch pie crusts)
5–9 tablespoons water (ice cold)
1 teaspoon sea salt
¾ cup unsalted butter, chilled
2 cups whole wheat pastry flour
1–2 drops Lime oil

Filling
5 cups frozen mixed berries
¾ cup raw sugar
¼ cup corn starch
1 tablespoon vanilla extract
2 drops Lime oil

Finishing touches
1 egg
1 tablesoon of water
Raw sugar

Instructions:

  1. Sift flour and salt into a large mixing bowl
  2. .Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a crumbly mixture with pea-sized chunks.
  3. Add Lime oil.
  4. Sprinkle ice water over mixture, one tablespoon at a time and knead lightly until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
  5. Roll out both crusts and place first crust in pie dish, leaving the other aside.
  6. Preheat oven to 375° F.
  7. Combine all filling ingredients and gently toss to coat and combine. Pour filling into pie dish.
  8. Put the second crust on top of pie, either by way of lattice-work or full coverage. Crimp pie crust edges.
  9. Whisk together egg and water, then brush pie crust with the egg wash. Sprinkle with raw sugar.
  10. Bake for 40–60 minutes or until crust is brown. 
  11. Serve the pie at room temperature.

Tips:

Because this crust is whole wheat, it will become more brown more quickly, so you may wish to use a pie shield (if you don't have one, aluminum foil works well) to avoid an overly dark crust.

Fresh, lightly sweetened whipped cream goes nicely as a topper.

 


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