Pie, berry
Common food
Photo: Wikipedia
A berry pie is a baked dessert with a sweet, often flaky pastry crust encasing a vibrant filling of cooked berries like blueberries, raspberries, or blackberries. The filling offers a jammy, juicy texture with a balance of sweet and tart flavors, while the crust provides a buttery, crumbly contrast. Nutritionally, it's a calorie-dense treat primarily from carbohydrates and fats, with a modest amount of dietary fiber from the berries.
💚 Why it's loved
People love berry pie for its comforting, nostalgic flavor that perfectly balances sweet and tart notes, often evoking memories of home baking and seasonal harvests. Its versatility allows for countless berry combinations and crust styles, making it a beloved centerpiece for gatherings and holidays.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood-sugar spikes, and the buttery crust adds significant saturated fat. Those monitoring blood sugar, calorie intake, or with gluten allergies should be cautious. To counteract, pair a slice with a source of protein (like Greek yogurt) or healthy fat (like nuts), practice strict portion control, and consider a crust made with whole-grain flour for added fiber.
Key benefits
- Provides quick energy from carbohydrates.
- Contains dietary fiber from berry filling.
- Offers some antioxidants from the fruit.
- Can be a source of comfort and cultural tradition.
- Versatile for using seasonal or mixed berries.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first known recipe for a berry pie appears in a 1390 English cookbook, where it was called a 'pye' and often included savory ingredients alongside the fruit.
Full nutrition (scales with serving)
| Water | 41.0 g |
| Energy | 306 kcal |
| Protein | 3.2 g |
| Total lipid (fat) | 15.4 g |
| Carbohydrate, by difference | 39.5 g |
| Fiber, total dietary | 3.6 g |
| Total Sugars | 16.5 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 47.0 mg |
| Potassium, K | 110 mg |
| Sodium, Na | 217 mg |
| Zinc, Zn | 0.32 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 3.0 ug |
| Vitamin C, total ascorbic acid | 1.4 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 43.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 56.0 ug |
| Choline, total | 10.0 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 42.0 ug |
| Retinol | 38.0 ug |
| Carotene, beta | 48.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 14.2 ug |
| Fatty acids, total saturated | 5.3 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 7.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What berries are most commonly used in pie?
The most common are blueberries, raspberries, blackberries, and strawberries. Mixed berry pies often combine several of these for a complex flavor.
How can I prevent a soggy bottom crust?
Blind-bake the crust for a few minutes before adding filling, use a thickener like cornstarch or tapioca in the filling, and bake on the lower oven rack to ensure the bottom gets direct heat.
Is berry pie gluten-free?
Traditional pie crust contains wheat flour and is not gluten-free. However, it can be made with gluten-free flour blends or with a crumb/streusel topping that uses alternative flours.