Triple Berry Pie with 7UP Pie Crust

Triple Berry Pie with 7UP Pie Crust

Have you ever heard of making a pie crust with 7UP? I know it sounds crazy but you can actually replace the sugar in pie crust with this lemon-lime soft drink. Today I'm going to share my recipe for triple berry pie using 7UP as the magic ingredient.

Guests will love this warm fall pie featuring blueberries, raspberries and blackberries. You can use fresh or frozen berries for this pie and you can further impress your guests with a fancy lattice crust with leaves made out of dough!

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Ingredients for Triple Berry Pie

Triple Berry Pie Crust

1.         1lb of lard
2.         5 ½ cups of flour
3.         12 oz. of 7UP
4.         1 teaspoon of salt

Cut up lard with a pastry cutter. Cut in the remaining ingredients. Mix well and divide the dough into two pieces, then let chill in the fridge for an hour.

Triple Berry Pie Filling

1.         5 cups of berries. I used a triple berry mix of raspberry, blueberry and blackberry.
2.         Juice of ½ a lemon
3.         Zest of ½ a lemon
4.         ½ cup of sugar
5.         ¼ cup of cornstarch

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Directions for triple berry pie:

1.       Preheat oven to 400 degrees F
2.       Next, roll out your pie crusts and place one on the bottom of your pie pan.
3.       Spoon the filling into the pie pan
4.       Then, roll out the other crust and cut into 1 inch thick pieces.
5.       Weave the top crust pieces together like lattice.
6.       If you have any left-over dough you can cut it into the shape of leaves and use a knife to make the veins in the leaves.
7.       Finally, place pie in the oven on the bottom rack for 60 minutes. Let cool for several hours before serving.

Serve with vanilla ice cream and your favorite beverage. Serves 10.

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Can you use frozen fruit in pie?

Yes you can. The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you thaw the fruit all the way to room temperature.

How do you make fruit pie less runny?

Since baking fruit draws out the water, this is a common problem. One solution is to use a thickener, such as flour, cornstarch, potato starch or tapioca.

How long should a pie cool before cutting?

If your family prefers warm pie, cover the pie loosely with foil and warm in a preheated 300 degree F oven for 15-20 minutes before serving. Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.

What occasion this holiday season would you serve this pie for? Let me know in the comments .