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Razzleberry Pie w/Phyllo Crust

(Low Sugar, Low-fat)

6 servings @ 140 calories


10 sheets 9 x 14 inch frozen phyllo dough

8 cups of fresh or frozen* strawberries, raspberries and blueberries

   (suggested: 4 cups strawberries, 2 cups raspberries, 1 cup blueberries)

2-4 Tbsp. sugar, to taste

1/2 tsp. vanilla

1/2 tsp. almond extract

1/4 cup orange juice

1/4 cup arrowroot or cornstarch

nonstick cooking spray


Preheat oven to 425 degrees. For the phyllo pie crust: Defrost the phyllo in the refrigerator for 3 hours. Divide the phyllo sheets in half—for the bottom and top crust. Spray the bottom of the pie plate with nonstick spray. Lay the sheets in the pie plate one at a time—spraying non-stick spray between each sheet. Continue filling the pie plate until you have the 5 sheets lining your pie plate. 


Roll the 5 remaining sheets  into a long roll and slice crosswise into 1-inch strips and toss them so they separate,


Pour the mixed berry blend into the pie plate. Top with the phyllo strands and spray with nonstick cooking spray. Pinch the edges of the phyllo crust around the top edge of the pie pan so you have a nice finished edge.


Bake 20-25 minutes until crust is golden. Check at 15 minutes to make sure crust isn’t getting too brown, if it is, cover it with a crust shield or aluminum foil. This pie is best eaten in the first 2-3 days as the phyllo on top will not stay crisp. 


*I found frozen organic mixed berries at Costco for $9.99. What a deal!!










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