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Berry Patch Pie Recipe
Berry Patch Pie Recipe photo by Taste of Home

Berry Patch Pie Recipe

Read Reviews (34)
4.84 34
Publisher Photo
Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.— Taste of Home Test Kitchen.
TOTAL TIME: Prep: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 8 servings

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

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.

Directions

  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.
Originally published as Berry Patch Pie in Healthy Cooking June/July 2009, p52

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Berry Patch Pie(34)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 13, 2013

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.

MY REVIEW
Reviewed Jul. 4, 2013

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

MY REVIEW
Reviewed Jul. 4, 2013

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.

MY REVIEW
Reviewed Jun. 26, 2013

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!

MY REVIEW
Reviewed Jul. 29, 2012

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.

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