Directions:
- Preheat oven to 425°F. Bring 1 piecrust to room temperature. Roll out and fit into a 9-inch pie plate, letting excess hang over. Line a rimmed baking sheet with foil. Place pie plate on baking sheet.
- Toss berries in a bowl with tapioca, sugar, salt and ginger. Transfer to pie shell. Dot fruit with butter. Remove second dough circle from refrigerator and roll out (or unroll packaged dough). Cut a few slits in crust with a sharp paring knife to vent pie.
- Whisk egg with 2 tsp. water; brush on edge of pie shell. Lay dough disk on filling. Press edges together and trim excess, leaving 1 inch hanging over. Roll dough edge under itself; crimp. Brush top of crust with egg wash; sprinkle with sugar, if desired.
- Bake pie for 10 minutes. Lower oven temperature to 350°F; bake for 45 to 50 minutes. Cool pie on a rack for 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.84 Kcal (615 kJ) | ||
| Calories from fat | 34.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 27.07mg | 9% | |
| Sodium | 181.37mg | 8% | |
| Potassium | 64.11mg | 1% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 12.84g | 51% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 11% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.7 Kcal (309 kJ) | ||
| Calories from fat | 17.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 6% | |
|---|---|---|---|
| Cholesterol | 13.59mg | 9% | |
| Sodium | 91.04mg | 8% | |
| Potassium | 32.18mg | 1% | |
| Total Carbs | 14.04g | 9% | |
| Sugars | 6.44g | 51% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 1.32g | 5% | |
| Iron | 1mg | 11% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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