Ingredients1 h 40 m servings 232
- 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.
- 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.
Per Serving: 232 calories; 5.6 44.2 2.2 0 104 Full nutrition
ReviewsRead all reviews 6
This is my favorite summer dessert recipe. I use a graham crust and raspberries for the filling. Sometimes add a little raspberry jello powder to the cornstarch mix.
We really enjoyed this. A great way to use the bounty of summer fruit and berries. Fresh peaches would be a great addition. I used the short bread crust recipe from this site and used a tart ...
This recipe was very easy to make and delicious. I made it for an outdoor concert /potluck in mini graham cracker crusts. Guests topped the pies with whipped cream on the side. Delicious!
This is so delicious with a graham cracker crust blueberries & raspberries were so expensive at the store I decided to use frozen wild Maine blueberries from Kroger and raspberries and added a c...
It was a very good healthy pie. I served it with whipped cream and it turned out like a picture.