This mouth watering pie recipe is especially good for summer time enjoyment, but is a beautiful and delicious dessert any time of year. Each bite bursts with sweet, juicy berries.
Prep: 30 min. + cooling
Ingredients
Single-crust pie pastry (9 ")
3/4 cup sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon lemon juice
Directions
- On a lightly floured surface, unroll pastry and transfer to a 9-inch pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes.
- Remove foil; bake 5-7 minutes longer or until golden brown.
- Cool on a wire rack.
Meanwhile, in a large saucepan,
- combine sugar and cornstarch.
- Stir in berries and lemon juice. Thawed, frozen berries can be used.
- Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust.
- Cool completely on a wire rack.
Yield: 6-8 servings
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