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Berry Pie

 Berry Pie
The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!—Dawn Mangan, Bismarck, Missouri
6-8 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 1-1/2 cups sugar
  • 4 tablespoons plus 1-1/2 teaspoons cornstarch
  • 3/4 cup cold water
  • 3 tablespoons lemon juice
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • Pastry for double-crust pie (9 inches)


  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon
  • juice until smooth. Add berries; stir gently. Bring to a boil over
  • medium heat; cook and stir for 2 minutes or until thickened and
  • bubbly. Remove from the heat; cool.
  • Line a 9-in. pie plate with bottom crust. Add filling. Roll out
  • remaining pastry; make a lattice crust. Seal and flute edges. Cover
  • edges loosely with foil. Bake at 400° for 10 minutes Reduce heat
  • to 350°. Remove foil; bake 40-50 minutes longer or until crust
  • is golden brown and filling is bubbly. Cool completely. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 452 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 80 g carbohydrate, 3 g fiber, 3 g protein.

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Berry Pie (continued)

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