Fresh Berry Pie Recipe
Fresh Berry Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our family and friends helped make the wedding of our daughter, Hannah, to Robert Aguilera a truly beautiful day. From the music...to the flowers...to the luncheon buffet, folks pitched in. This pie was on of the many wonderful desserts.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • Pinch salt
  • 1-1/2 cups cold water
  • 1 package (3 ounces) strawberry or raspberry gelatin
  • 1 quart fresh strawberries or raspberries
  • 1 pastry shell (9 inches), baked
  • Whipped cream and fresh mint, optional

Directions

In a saucepan, combine the sugar, cornstarch, salt and water until smooth; bring to a boil over medium-high heat. Cook and stir for 2 minutes. Remove from the heat; stir in dry gelatin until dissolved. Cool until mixture begins to partially set.
Remove stems from strawberries. Arrange berries, tip end up, in pastry shell; spoon gelatin mixture over fruit. Refrigerate until set, about 2 hours. Garnish with whipped cream and mint if desired. Yield: 6-8 servings.
Tip: Bake pastry shells several days ahead if desired. Store cooled shells in air-tight containers.
Originally published as Fresh Berry Pie in Down the Aisle Country-Style 2000, p42

Nutritional Facts

1 piece: 341 calories, 7g fat (3g saturated fat), 5mg cholesterol, 144mg sodium, 68g carbohydrate (50g sugars, 2g fiber), 2g protein.

  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • Pinch salt
  • 1-1/2 cups cold water
  • 1 package (3 ounces) strawberry or raspberry gelatin
  • 1 quart fresh strawberries or raspberries
  • 1 pastry shell (9 inches), baked
  • Whipped cream and fresh mint, optional
  1. In a saucepan, combine the sugar, cornstarch, salt and water until smooth; bring to a boil over medium-high heat. Cook and stir for 2 minutes. Remove from the heat; stir in dry gelatin until dissolved. Cool until mixture begins to partially set.
  2. Remove stems from strawberries. Arrange berries, tip end up, in pastry shell; spoon gelatin mixture over fruit. Refrigerate until set, about 2 hours. Garnish with whipped cream and mint if desired. Yield: 6-8 servings.
Tip: Bake pastry shells several days ahead if desired. Store cooled shells in air-tight containers.
Originally published as Fresh Berry Pie in Down the Aisle Country-Style 2000, p42

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