Berry Patch Pie Recipe
- 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
- 1. 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.
- 2. 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.
1 piece: 250 calories, 7g fat (3g saturated fat), 5mg cholesterol, 101mg sodium, 46g carbohydrate (25g sugars, 4g fiber), 2g protein.
Reviews for Berry Patch Pie
"This was the easiest and most fresh, delicious pie I have ever made, not to mention healthier than most. Made for my sis and her daughter, & Not a single slice left after 24 hours!"
"This is the most delicious pie my boys and I have ever eaten"
"This is a great idea, but it didn't set up for me either. The second time I made it I used my normal strawberry pie glaze recipe and instead of putting strawberry jello in it, I used raspberry jello and it was fantastic!"
"Looks delicious, I made something similar this week with several different fresh berries. Are there instructions on how to make the star crust?"
"When the pie was cooling it looked liked it would set up really well, but once it was cut into the slices spread all of the plate. It still tasted very good, though."
"This is the best berry pie I've ever made. It's so easy. I usually make two of them. Just made one a hour ago. I use the store bought Pillsbury pie but you can use graham crackers pie crusts also. My daughter wants me to make it with gluten free graham crackers so that will be next. I actually made the berries once and did not use any crust. Ate them with fat free reddi whip. Yummy"
"Fabulous. I cut out individual pie shells from roll-out pastry from the store and put them in cupcake forms. I cut the fruit in smaller pieces so it would fit easier in the smaller spaces. It made 15. The pies were not at all runny. They set up beautifully. I put a few pieces of whole fruit on top of each. Delicious."
"I made this pie for my husband's birthday and he loved it. We called it 'Berries of the Forest" since it had all of the berries in it. Use fresh berries! It makes it much tastier. I didn't mind that it was a little runny. I just licked the plate!"
"Made this once with homemade graham crust and it was mind blowing good. Alittle to sweet so I am making it again with the same homemade crust and will just cut down a tad on the sugar. Its so darn good I ate 3 slices."
"I made one last weekend on Saturday and had to make it again the next day. It went so quickly. The second time I made it I cut the sugar to a 1/2 cup instead of 3/4. The berries are so sweet this time of year, it really wasn't needed. Gave this to two other friends who also made it. Raved about it. Would make it again"
"I sometimes have "issues" with fruit pies setting just right... Not with this recipe! Thank you for making my life easier!! :) quick & Delicious!!"
"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)!"
"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."
"Turned out just like the picture. My husband loved it!! The Taste of home dessert recipes are consistently good."
"For myself, I used all fresh fruit. No frozen at all. I just didn't want to risk a runny pie."
"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!"
"I've made this pie a few times now and it's always a big hit!"
"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."
"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."
"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."
"Have made it a few times, it was delicious! One time added honeyberries and WOW! Absolutely Grand!!Jay"
"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!"
"It was so easy to make. Very delicious and followed the recipe exactly. Will definitely make again . Great dessert for company."
"This was almost too easy! Very delish and will make it again with some of the other crust suggestions others recommend."
"This is VERY good. I used mulberries gathered from a friend's tree instead of the blackberries. She was thrilled with the gift and it has been one of our favorites ever since. Vicki Mueller"
"I wish I had cut the strawberries smaller! It was also pretty runny. Any tips for keeping it more solid? I did use frozen fruit! I am going to try mixing in other fruits, like peaches and rhubarb."
"i used frozen strawberries and chocolate graham crust & wow! put some redi-whip on. great."
"Made this pie with a homemade shortbread crust. Used frozen mixed berries for the filling. Oh my gosh, it was AMAZING!"
"This pie is wonderful! I've made it twice - once according to the recipe and once using a purchased low-fat graham crust and fresh picked blueberries and blackberries and peaches as I was on a camping vacation with no oven to bake the crust. It is an incredible pie with endless possibilities.CookinGranE"
"Incredibly easy and equally delicious."
"This pie was so easy! I used frozen mixed berries that I thawed out ahead of time and it still turned out great!"
"This pie is extremely easy to make! It tastes incredible. I will make this many times. It is a new favorite!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.