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Deconstructed berry pie

6
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Mixed berries are tossed with a little sugar, cornstarch, and lemon zest, then wrapped up and grilled to form a juicy berry compote. Meanwhile, rounds of pie dough are coated with cinnamon sugar and grilled until burnished and caramelized. You’ll need a little less than half of a store-bought pie crust for this recipe; wrap up the leftover dough and freeze or refrigerate it for another use.

Ingredients

Cooking spray

4 spray(s)

Strawberries

2 cup(s), halved if small or quartered if large

Blueberries

6 oz

Raspberries

6 oz

Sugar

6 tsp(s), divided

Cornstarch

1½ tsp(s)

Lemon zest

1 tsp(s)

Unbaked refrigerated pie crust

3 oz

Ground cinnamon

¼ tsp(s)

Lite whipped topping

4 tbsp(s)

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Cut 2 large sheets (about 18 inches long) of nonstick foil and stack sheets. In medium bowl, toss berries, 5 tsp sugar, cornstarch, and lemon zest. Scrape berries onto center of foil. Fold foil tightly over berries to seal and make packet. Transfer packet to grill. Close lid and cook berries for 10 to 12 minutes.
  3. Meanwhile, roll piecrust so it’s slightly thinner. Using 3-inch biscuit cutter, cut out 8 rounds, rerolling scraps as needed. Lightly coat tops of rounds with nonstick spray. In small bowl, whisk cinnamon and remaining 1 tsp sugar and sprinkle over rounds. Transfer rounds to grill, sugared-side up, and cook until lightly browned, 1 to 2 minutes. Turn rounds over and grill until cooked through and lightly browned, 1 to 2 minutes more.
  4. Divide berries among 4 bowls. Top each bowl with 2 crusts and 1 tbsp whipped topping.
  5. Serving size: ¾ cup berry mixture, 2 crust rounds, and 1 tbsp whipped topping

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