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Summer Berry Pie

 Summer Berry Pie
Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho
12-16 ServingsPrep: 30 min. + chilling


  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 3 cups cold water
  • 2 packages (3 ounces each) raspberry or strawberry gelatin
  • 2 cups fresh blueberries
  • 2 cups sliced fresh strawberries
  • 2 cups fresh raspberries
  • 2 graham cracker crusts (9 inches)
  • 4 cups whipped topping
  • Fresh mint and additional sliced strawberries


  • In a large saucepan, combine the sugar, cornstarch and water until
  • smooth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat. Stir in gelatin until dissolved.
  • Refrigerate for 15-20 minutes or until mixture begins to thicken.
  • Stir in the berries. Pour into crusts and chill until set. Garnish
  • with whipped topping, mint and strawberries. Yield: 2 pies (6-8
  • servings each).
Nutritional Facts: 1 serving (1 slice) equals 282 calories, 9 g fat (4 g saturated fat), 0 cholesterol, 134 mg sodium, 50 g carbohydrate, 2 g fiber, 2 g protein.

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Summer Berry Pie (continued)

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