This pie is adapted from this AllRecipes recipe. I have also made this pie as a FOUR Berry Pie, adding Blackberries to the bunch and it's delicious as well.
Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)
Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!
To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.
| PREP TIME | 20 Min |
| COOK TIME | 45 Min |
| READY IN | 1 Hr 20 Min |
Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)
Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!
To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.
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