THRIVE Very Berry Meringue Pie

by Todd Leonard CEC on July 15, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


Great pie for any time of year!

Serves: 16

Prep Time: 65 min

Cook Time: 15 min

Total Time: 80 min

Total Time:
Prep Time:
Cook Time:
80 min
65 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


Pie Dough

  • 1 2/3 c. White Flour (All Purpose Unbleached Flour)
  • 2/3 c. cake flour
  • 1 tsp. Iodized Salt
  • 1 tbsp. Cane Sugar
  • 3/4 c. Shortening Powder + 2 tbsp. water
  • 6 tbsp. butter
  • 1/4 c. ice water



  • 3/4 c. pasteurized egg whites
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. Iodized Salt
  • 1/2 c. Cane Sugar

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  1. Sift the flours, salt, and sugar together in a large bowl.
  2. In a food processor, add the butter and shortening with the dry ingredients and pulse to cut in.
  3. Slowly drizzle in the ice water and blend just until the dough comes together. Shape into a round disc, wrap, and chill well.
  4. Roll out crust and place in two 9” pie tins.
  5. Filling
  6. Bring water to a simmer in a small pot. Add berries, sugar, lemon juice, and vanilla and bring to a simmer.
  7. Stir cornstarch slurry into berries and allow filling to thicken completely, stirring lightly. Stir in butter until completely emulsified.
  8. Cool in ice bath or refrigerator.
  9. Meringue
  10. Let egg whites sit until room temperature and add the cream of tartar and salt. Whip on high speed until frothy.
  11. Add sugar slowly while whisking until dissolved. Whip meringue until stiff peaks form.
  12. Pour filling into crusts and top with meringue.
  13. Torch or bake 10–12 minutes at 375°F to brown meringue peaks. Allow pie to completely cool before serving.

Recipe featured in June 2014 Thrive It Up broadcast.