Summer Berry Pie

11 ingredients
5 steps

Ingredients

  • 2 cups Fresh Strawberries, Hulled And Halved
  • 1-1/2 cup Fresh Raspberries
  • 1 cup Fresh Blackberries
  • 1 cup Fresh Blueberries
  • 1 Tablespoon Lemon Juice, Fresh
  • 1 cup Sugar (or More To Taste)
  • 2 Tablespoons Cornstarch
  • 1/4 cups Quick Tapioca
  • 1 whole Double Crust Pastry
  • Milk Or Beaten Egg, To Brush On Pastry (optional)
  • Coarse Sugar, To Sprinkle On Top

Directions

  1. 1
    Combine cleaned and sliced berries in a large mixing bowl and sprinkle the lemon juice over the berries. In a small bowl combine sugar, corn starch and tapioca. Sprinkle the sugar mixture on top of the berries and gently mix to combine. Set aside while making the pie crust.
  2. 2
    Preheat oven to 375°F.
  3. 3
    Fit the bottom pastry in a 9-inch pie plate and fill with berries and add any juice. Fit the top crust over the berries, creating a lattice design or by using cookie cutters to cover. Brush with milk or a beaten egg if desired. Sprinkle with coarse sugar.
  4. 4
    Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Serve topped with ice cream or whipped topping.
  5. 5
    Refrigerate leftovers if there are any!

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