Best Smart Choice Easy Lemon Berry Pie Recipes

SKINNY MIXED BERRY PIE WITH LEMON CREAM

Skinny Mixed Berry Pie with Lemon Cream image

75% less total fat • 71% less cholesterol than the original recipe. Thick and creamy Greek yogurt takes the place of cream cheese in this glazed berry pie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h40m

Yield 10

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
1 1/3 cups finely crushed zwieback or graham crackers
2 tablespoons packed brown sugar
1 egg white, lightly beaten
2 tablespoons butter, melted
3/4 cup Cascadian Farm™ organic strawberry fruit spread
2 containers (6 oz) honey vanilla Greek yogurt
6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
Fresh mint sprigs and/or Lemon Cream* (optional)

Steps:

Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.

Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 pie slice, Sodium 70 mg, Sugar 24 g, TransFat 0 g

EASY BERRY PIE WITH FROZEN BERRIES

Easy Berry Pie with Frozen Berries image

Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."

Provided by amberlynn

Categories Desserts Pies Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 (15 ounce) package pastry for a 9-inch double-crust pie
8 cups frozen mixed berries
½ cup white sugar
¼ cup cornstarch
¼ cup berry-flavored liqueur (such as Whidbey)
1 tablespoon lemon juice
1 tablespoon half-and-half
1 large egg yolk

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g