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Berry Pie

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!—Dawn Mangan, Bismarck, Missouri
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1-1/2 cups sugar
  • 4 tablespoons plus 1-1/2 teaspoons cornstarch
  • 3/4 cup cold water
  • 3 tablespoons lemon juice
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • Pastry for double-crust pie (9 inches)

Directions

  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.
  • Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

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