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THRIVE Very Berry Meringue Pie
By Thrive Life · 16 servings
1h 5m prep time
15m cook time
Great pie for any time of year!
Print recipe
Ingredients
- 1 2/3 c. White Flour (All Purpose Unbleached Flour)
- 2/3 c cake flour
- 1 tsp. Iodized Salt
- 1 tbsp. Cane Sugar
- 3/4 c. Shortening Powder
- 2 tbsp. Water
- 6 tbsp. butter
- 1/4 c. ice water
- 2 1/4 c. water
- 2 c. THRIVE Blueberries - Freeze Dried
- 1 1/2 c. THRIVE Blackberries - Freeze Dried
- 1 1/2 c. THRIVE Raspberries - Freeze Dried
- 1 c. THRIVE Strawberry Slices - Freeze Dried
- 1/2 c. Cane Sugar
- 1 1/2 tsp. lemon juice
- 1 tsp. vanilla extract
- 3 tbsp. cornstarch
- 1/4 cup water
- 2 tbsp. butter
- 3/4 c. pasteurized egg whites
- 1/4 tsp. cream of tartar
- 1/4 tsp. Iodized Salt
- 1/2 c. Cane Sugar
Directions
- Sift the flours, salt, and sugar together in a large bowl.
- In a food processor, add the butter and shortening with the dry ingredients and pulse to cut in.
- Slowly drizzle in the ice water and blend just until the dough comes together. Shape into a round disc, wrap, and chill well.
- Roll out crust and place in two 9” pie tins.
- Filling
- Bring water to a simmer in a small pot. Add berries, 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 butter until completely emulsified.
- Cool in ice bath or refrigerator.
- Meringue
- Let egg whites sit until room temperature and add the cream of tartar and salt. Whip on high speed until frothy.
- Add sugar slowly while whisking until dissolved. Whip meringue until stiff peaks form.
- Pour filling into crusts and top with meringue.
- Torch or bake 10–12 minutes at 375°F to brown meringue peaks. Allow pie to completely cool before serving.