In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pastry for a Double-Crust Pie:
Three-Berry Filling:

Directions

Instructions Checklist
  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.

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  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.

  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.

  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Cook's Note:

You can use frozen fruit instead of fresh berries; just increase the bake time. Bake the pie for 50 minutes, remove the foil, and then bake for an additional 40 minutes or until filling is bubbling and pastry is golden brown.

Nutrition Facts

361.2 calories; 3.8 g protein; 48 g carbohydrates; 0 mg cholesterol; 147 mg sodium. Full Nutrition

Reviews (385)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2008
DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I increased the sugar to 2/3 cup and the cornstarch to 1/4 cup. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with an egg wash (1 egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!! Read More
(417)

Most helpful critical review

Rating: 3 stars
03/18/2003
It tasted good but didn't hold toghether at all. I called it cobbler and it was eaten. I used frozen fruits but didn't drain them maybe I should have. Read More
(36)
473 Ratings
  • 5 star values: 351
  • 4 star values: 92
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 10
Rating: 5 stars
08/13/2008
DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I increased the sugar to 2/3 cup and the cornstarch to 1/4 cup. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with an egg wash (1 egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!! Read More
(417)
Rating: 4 stars
07/20/2006
I used strawberries, raspberries, blackberries, and blueberries. The only other change was to use 1/4 cup corn starch instead of 3 tbs. I love the pie, but it is too runny and the consistency of the filling made the bottom crust too soggy. I just made a Strawberry-Rhubarb pie that is very similar, but called for a portion of the sugar-flour mixture to be layered onto the bottom crust before adding the fruit, and I would definitely follow that advice for this pie as well. Other than that, it tastes delicious! Read More
(371)
Rating: 5 stars
08/31/2008
This recipe was a major success! I used 3/4 cup sugar/cinnamon mix instead. As recommended, I put another tbsp cornstarch in the mix and also some cornstarch/sugar on the pie crust bottom before putting in the mix. For the berries: 1 1/2 cups strawberries, 1 1/2 cup blueberries, 1 cup raspberries, 1 cup blackberries. The top crust I coated with egg wash and then sprinkled with some sugar/cinnamon mix. Rave reviews, and devoured! Read More
(297)
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Rating: 5 stars
08/06/2003
Heck, 5 stars...I left this overnight to thicken in a cool place, which I think was key, because it wasn't runny AT ALL! Runiness is my main problem with homemade pies vs. store-bought ones (though of course homemade TASTES better). I used frozen raspberries and strawberries and just let them thaw and drain (fresh blueberries). Baked for the "fresh" fruit amount of time, however it needed a bit more than 30 minutes w/o foil to brown. Also - put a toothpick in the centre of your pie so that the foil doesn't bake into the crust. Mine nearly did! Read More
(197)
Rating: 5 stars
07/31/2006
A bag of frozen mixed berries also does the trick. Try adding a tablespoon or two of lemon juice for a little but of tartness. Sprinkling the crust with cinnamon sugar is also good. Read More
(112)
Rating: 5 stars
08/01/2003
Easy. I used all frozen berries. Everyone loved it. Whole pie was gone by the next day! 5 star. Read More
(80)
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Rating: 5 stars
06/12/2005
This is such a great pie recipe; I've made it often since I first rated it in 2001. Both my husband and I just love it (he says it is the best pie he has ever had!). The first time I made this, I just used strawberries, blueberries and raspberries, but I now make it with a mixture of fresh strawberries, blueberries, and raspberries, as well as blackberries--this makes it even yummier!! I also use 1/4 cup cornstarch. Read More
(56)
Rating: 5 stars
10/23/2009
This pie brings back wonderful memories of those found in old-fashioned diner-type family owned restaurants. The kind you drooled over sitting on the counter under the glass cover. This is just wonderful toe-curling comfort food goodness. I love the simple flavors of just the sweetened fruit - no cinnamon no butter no lemon etc. And perfect as written - no extra cornstarch is necessary if baked until bubbly and not cut until cooled! I also liked that it was not overly sweet. I paired this with "Grandma's Secret Pie Crust " which was obviously prophetic in how this turned out because if you didn't find this pie in that old fashioned diner you'd find it in your grandma's kitchen. Great combination of berries and just the right proportions of each. We just loved it simple as that. Read More
(45)
Rating: 5 stars
05/15/2006
EASY! I decided that I was going to try to bake once a week and since I've not ever made a pie before I started with this simple recipe....I used 2 cups frozen blackberries and 2 cups frozen raspberries. I let them thaw out to refridgerator temperature and then used 1/2 sugar and 1/4 cornstarch. I baked it for a little over an hour until it got golden I let it sit overnight and today I cut it and PERFECT amount of cornstarch the piece popped out like perfection! THANKS! Read More
(44)
Rating: 3 stars
03/18/2003
It tasted good but didn't hold toghether at all. I called it cobbler and it was eaten. I used frozen fruits but didn't drain them maybe I should have. Read More
(36)