Berry Patch Pie Recipe

Berry Patch Pie RecipePhoto by: Taste of Home Berry Patch Pie Recipe Rating 5

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

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Berry Patch Pie Recipe
  • Prep: 30 min. + cooling
  • Yield: 8 Servings
15 15 30

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup 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

Directions

  • On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 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 rack. Yield: 8 servings.

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

Healthy Cooking

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Reviews for Berry Patch Pie (28)

Berry Patch Pie Recipe

Berry Patch Pie

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Reviewed on Jan. 11, 2012 by vt_pure_angel

I sometimes have "issues" with fruit pies setting just right... Not with this recipe! Thank you for making my life easier!! :) Quick & Delicious!!


Reviewed on Aug. 11, 2011 by bingandruth

I added a pkg of strawberry jello to thicken juices. Delicious. Also had so much fruit that I put the extra in small ice cream dishes, and liked that even better. (no crust)!


Reviewed on Aug. 11, 2011 by MBawden

I have made this recipe many times and it is always a hit. Sometimes I change the ratio of berries depending on what I have on hand, but it is always delicious. I usually use a light graham cracker crust because it is more convenient.


Reviewed on Aug. 11, 2011 by CjItalia

Turned out just like the picture. My husband loved it!! The Taste of home dessert recipes are consistently good.


Reviewed on Aug. 04, 2011 by god'slillgirl

This is a fabulous berry pie that tastes really good & is super easy & quick to make =) My nighbor asks me to make one for him every other week!! I highly recomend this recipe.


Reviewed on Aug. 04, 2011 by Netizen

As an addendum, you can see from the picture that the pie is runny. That juice came from some place. My changes reduced the amount of corn starch as well as sugar, thus reducing the calories and carbs and made the pie more diabetic friendly. 'Healthier'.


Reviewed on Aug. 04, 2011 by Netizen

For myself, I used all fresh fruit. No frozen at all. I just didn't want to risk a runny pie.


Reviewed on Aug. 04, 2011 by harv614

This pie is delicious made as directed and very easy to switch up the berry mixture to accommodate different palates. I do however, take issue with those who are rating it lower when they insist on using frozen fruit and obviously do not adjust the thickening agent accordingly! Please, if you're going to change a recipe do not rate it based on your changes!


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.

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