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Berry Patch Pie

 Berry Patch Pie
Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.— Taste of Home Test Kitchen.
8 ServingsPrep: 30 min. + cooling


  • 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


  • 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.

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Berry Patch Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.