Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.

Recipe Summary

cook:
5 mins
additional:
1 hr 20 mins
total:
1 hr 40 mins
prep:
15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.

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  • Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.

  • Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

Cook's Note:

I often just use what ever fresh berries I have, a mix of 1 or two kinds, just so pie crust is full. You can also make less and place it over 8 oz. cream cheese mixed with tub of frozen whipped topping and 1/4 cup of sugar. Blend well, place in pie crust, and top with berries. This only takes a pint of berries total.

Nutrition Facts

232 calories; protein 2.2g; carbohydrates 44.2g; fat 5.6g; sodium 103.8mg. Full Nutrition
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