Berry Patch Pie

Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.


8 servings


1 (9-inch) pastry for single-crust pie
3/4 cup granulated (white) sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1 1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon lemon juice


Preheat oven to 450°F (232°C).

On a lightly floured surface, unroll pastry. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.

Bake for 8 minutes. Remove foil; bake 5 to 7 minutes longer or until golden brown. Cool on a wire rack.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire cooling rack.

Estimated Time

Preparation Time: 30 minutes + cooling

Nutritional Information

1 piece equals 250 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein.

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