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Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.— Taste of Home Test Kitchen.
This recipe is:
Healthy
Quick
Nutritional Facts 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.
Originally published as Berry Patch Pie in Healthy Cooking June/July 2009, p52
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 22, 2011 by pmduffield
I've made this pie a few times now and it's always a big hit!
Reviewed on Jul. 08, 2011 by Netizen
After reading about the pie being runny, I made some changes. I kept the crust and berries but changed the ingredients for the sauce. In a large saucepan, combine 2 tablespoons cornstarch and 1 1/2 cups water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.Remove from the heat; stir in 1 package (.3 ounce) sugar-free strawberry gelatin and 3 tablespoons sugar until dissolved. Stir in berries. Pour into the crust.Cover and refrigerate for 2 hours or until firm. I also cut the strawberries into smaller pieces. Made my own crust and used canned whipped topping to avoid hydrogenated oils/trans fats. The pie was a big hit! The reason for only 3 stars was because of all the necessary changes.
After reading about the pie being runny, I made some changes. I kept the crust and berries but changed the ingredients for the sauce. In a large saucepan, combine 2 tablespoons cornstarch and 1 1/2 cups water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in 1 package (.3 ounce) sugar-free strawberry gelatin and 3 tablespoons sugar until dissolved. Stir in berries. Pour into the crust.
Cover and refrigerate for 2 hours or until firm. I also cut the strawberries into smaller pieces. Made my own crust and used canned whipped topping to avoid hydrogenated oils/trans fats. The pie was a big hit! The reason for only 3 stars was because of all the necessary changes.
Reviewed on Jul. 03, 2011 by Barbara23Rose
Excellent! Used fresh fruit - not frozen - and it was plenty thick. Didn't have enough berrries - so added sliced nectarines - absolutely fantastic!
Fantastic! Used only fresh fruit and not frozen - and it was plenty thick. Didn't have enough berries - so added sliced nectarines. Excellent.
Reviewed on Jun. 12, 2011 by larkendra
So easy to make, taste was great but the filling was so runny...next time will use fresh, not frozen fruit and see if that makes a difference.
Reviewed on Sep. 18, 2010 by jcradd
Have made it a few times, it was delicious! One time added honeyberries and WOW! Absolutely Grand!!Jay
Have made it a few times, it was delicious! One time added honeyberries and WOW! Absolutely Grand!!
Jay
Reviewed on Jul. 20, 2010 by bartim718
I used a frozen pie crust. Didn't have blackberries, but you kow what? THIS PIE IS DELICIOUS!!! And so refreshing as a summer dessert!! Thank you so much for sharing with us! Will most definately make again!
Reviewed on Jul. 15, 2010 by bclamb928
I love this recipe! I have made it a few times and it is always a hit. One time I had to leave out blackberries, and it was still delicious. Highly recommend for summer or anytime!
Reviewed on Jun. 23, 2010 by rachadwick
It was so easy to make. Very delicious and followed the recipe exactly. Will definitely make again . Great dessert for company.
Reviewed on Jun. 03, 2010 by Zafira Fauxhall
This was almost too easy! Very delish and will make it again with some of the other crust suggestions others recommend.
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