Mixed Berry Pie
Total TimePrep: 30 min. + chilling Bake: 55 min. + cooling
This was my first ever berry pie and it was a hit! Glad I read the reviews prior to attempting. I added cornstarch as suggested and let it cool on the counter and then chill in the fridge prior to serving. I love the lemon and cinnamon in the filling. I did make the crust and it was flaky and buttery. Next time I will have to make two pies.
Could have save time and energy by just using canned pie filling after cooking the blueberries.
It has great flavor but I find it needs more corn starch
This pie was amazing! I made a few adjustments as well. I filled the corn starch like other's had mentioned, and I didn't have any blackberries, so I subbed an extra 1/4 cup each of strawberries, raspberries and blueberries. It was delicious!
I really loved this recipe. Although I did make a few tweaks according to others comments. I doubled my corn starch and I also added about a table spoon of sugar to my pie crust. It came out amazing. I waited until the next day for it to cool and it was all set not runny and very tasty.
Very good result. This pie was not runny. The fruit was tart, not too sweet.
This rating is for the pie crust only. The flavor was good and it baked nicely. The crust was not as flaky as I hoped, but was slightly more dense. I liked the flavor so I will make it again.
This pie was delicious. I'll never use anything other recipe. I added some kiwi and cherries I had laying around and some frozen berries and it worked just as well! Very easy.
It turned out wonderfully!
Filling was pretty runny so I will try some of the suggestions in the comments next time. Other than that, the pie was amazing and was a great way to use up excess berries.