Mixed Berry Pie with Phyllo Crust
One of the ways that we can cut fat and calories from desserts is to use fruit as a main ingredient and also phyllo dough instead of butter-laden crusts. Enjoy this delicious recipe from Secrets of Healthy Cooking by Barbara Seelig-Brown.
Serving Size: 1 piece
10 sheets 9 × 14-inch frozen phyllo dough
Nonstick cooking spray
1 quart fresh strawberries, washed and cut into pieces the size of the raspberries
2 cups fresh blueberries
1 pint fresh raspberries
- Defrost phyllo dough in refrigerator for 3 hours or overnight.
- Preheat oven to 425°. Divide phyllo in half. One half will be the bottom crust and the remaining half will be for the top crust.
- Spray a 9-inch pie plate with nonstick cooking spray. Place a leaf of phyllo in the pie plate and spray it. Top with another sheet of phyllo and spray. Repeat this procedure with the first half of the phyllo.
- Mix all the berries together and place in pie plate.
- Cut the remaining phyllo into 1-inch strips and toss together. Place on top of fruit. Spray with nonstick cooking spray.
- Place in preheated oven and bake for 20–25 minutes until crust is golden. If your crust gets too brown before 20 minutes, you can cover it with a sheet of aluminum foil.
Cook's Tip: Phyllo should not be defrosted in the microwave or it will become too moist and gummy. When working with phyllo, it is important to keep it covered so that it does not dry out. Cover with plastic wrap and a damp towel to prevent it from becoming too dry.
Calories from Fat 20
Total Fat 2.0 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Cholerstrol 0 mg
Sodium 70 mg
Potassium 195 mg
Total Carbohydrate 22 g
Dietary Fiber 5 g
Sugars 9 g
Protien 2 g
Phosphorus 40 mg
1/2 Starch, 1 Fruit