THRIVE Very Berry Meringue Pie
Unbeatable berry pie made with all your favorite THRIVE berries!
Chef Todd Leonard
- 1 2⁄3 c thrive white flour
- 2⁄3 c cake flour
- 1 1⁄4 t thrive iodized salt
- 1 c thrive white sugar
- 3⁄4 c thrive shortening powder + 2 tbsp. water
- 8 T butter
- 1⁄4 c iced water
- 2 1⁄4 c water
- 2 c thrive blueberries (fd)
- 1 1⁄2 c thrive blackberries (fd)
- 1 1⁄2 c thrive raspberries (fd)
- 1 c thrive strawberries (fd)
- 1 1⁄2 t lemon juice
- 1 t vanilla extract
- 3 T cornstarch + ¼ c. water
- 3⁄4 c pasteurized egg whites (about 6 eggs)
- 1⁄4 t cream of tarter
For the dough, sift the flours, 1 tsp. salt, and 1 tbsp. sugar together in a large bowl. In a food processor, add shortening and 6 tbsp. butter with the dry ingredients and pulse to cut in. Slowly drizzle in the iced water and blend just until the dough comes together. Shape into a round disc, wrap, and chill well.
For the filling, bring water to a simmer in a small pot. Add berries, 1/2 c. sugar, lemon juice, and vanilla and bring to a simmer. Stir cornstarch slurry into berries and allow filling to thicken completely, stirring lightly. Stir in 2 tbsp. butter until completely emulsified. Cool in ice bath or refrigerator.
For meringue, let egg whites sit until room temperature and add the cream of tartar and 1/4 tsp. salt. Whip on high speed until frothy. Add 1/2 c. sugar slowly while whisking until dissolved. Whip meringue until stiff peaks form.
Roll out crust and place in two 9” pie tins. Add filling and top with meringue. Torch or bake 10–12 minutes at 375°F to brown meringue peaks. Allow pie to completely cool before serving.
Featured in June 2014 Thrive It Up broadcast.