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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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings


  • 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.

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Average Rating:
  • shell1226
    Nov 28, 2013

    This is a great recipe but do not cook in pie dish it will boil over and make a huge mess. Cook in caserole dish.

  • shelly0308
    Nov 21, 2012

    No comment left

  • ohshadylady
    Aug 1, 2010

    Oops, forgot to give it the 5 stars it deserves!

  • ohshadylady
    Aug 1, 2010

    Wonderful recipe! Made 14 small rustic tarts Thursday; and, a large pie today. Always have home-made pie crust in the freezer; so, it is a snap to make. This recipe is a real winner. My family loved it!

  • grace2me
    Jun 17, 2009

    No comment left

  • lillabit
    Oct 2, 2008

    I've made this pie several times, and gotten raves for it at potlucks. It's great warm with vanilla ice cream. The filling by itself would make a yummy ice cream topping.