Berry Ginger Pie

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 13g
  • Saturated fat: 3g
  • Protein: 3g
  • Carbohydrate: 48g
  • Fiber: 4g
  • Cholesterol: 30mg
  • Sodium: 362mg


  • 2 refrigerated piecrusts (homemade or a 15 oz. box)
  • 6 cups mixed berries, such as strawberries, raspberries, blueberries and blackberries
  • 4 tablespoons instant tapioca
  • 1/2 cup plus 2 Tbsp. sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 1 large egg
  • Sugar, for dusting (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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