Photo of Deconstructed berry pie by WW

Deconstructed berry pie

6 - 8
PersonalPoints™ per serving
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.

Ingredients

Cooking spray

4 spray(s)

Strawberries

2 cup(s), raw, halved or quartered if larger

Fresh blueberries

6 oz

Fresh raspberries

6 oz

Sugar

2 tbsp(s), divided

Cornstarch

1½ tsp(s)

Lemon zest

1 tsp(s)

Refrigerated pie crust, unprepared

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.

Notes

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.