Grilled deconstructed berry pie
6
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Cooking spray
4 spray(s)
Strawberries
2 cup(s), halved or quartered if larger
Blueberries
6 oz
Raspberries
6 oz
Sugar
2 tbsp(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
Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
2
Cut 2 large sheets (about 18 inches long) of nonstick foil and stack sheets. In a medium bowl, toss berries, 5 tsp sugar, cornstarch, and zest. Arrange berry mixture in middle of top sheet of foil. Fold foil tightly over berries to seal and form a packet. Place packet on grill rack; close lid and grill 15 minutes.
3
Roll pie crust slightly thinner. Cut with a 3-inch biscuit cutter into 8 circles, rerolling scraps as needed. Lightly coat tops of dough rounds with nonstick spray. Combine remaining 1 tsp sugar and cinnamon; sprinkle evenly over dough rounds. Carefully arrange dough rounds on hot grill rack; grill until lightly browned, 1 to 2 minutes per side.
4
Divide berry mixture evenly among 4 bowls; top with grilled crust and whipped topping.
5
Serving size: ¾ cup berry mixture, 2 crust rounds, and 1 tbsp whipped topping.
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