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5 from 1 vote

Pie No. 20 - Summer Berry Pie

Summer berries at their best!
Cook Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: pie, summer
Servings: 8 servings
Calories: 163kcal
Author: Tricia


  • Pastry for a double-crust Pie
  • 1 cup sugar, or more to taste
  • 2 tablespoons corn starch
  • ¼ cup tapioca
  • 2 cups fresh strawberries, halved
  • 1 ½ cups fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 tablespoon fresh lemon juice


  • Combine cleaned and sliced berries in a large mixing bowl.  In a small bowl combine sugar, Corn Starch and tapioca.  Sprinkle sugar mixture on top of the berries and gently mix to combine.  Set aside while making the pie crust.
  • Preheat oven to 375°F.
  • Fit bottom pastry in a 9-inch pie plate and fill with berries and any juice.  Fit the top crust over berries creating a lattice design or by using cookie cutters to cover.  Sprinkle with coarse sugar.
  • Bake 45-55 minutes or until crust is golden brown and filling is bubbly.  Cool completely on wire rack.  Serve topped with ice cream or whipped topping.  Refrigerate leftovers.


Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 163kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 135mg | Fiber: 4g | Sugar: 31g | Vitamin A: 60IU | Vitamin C: 33mg | Calcium: 19mg | Iron: 1mg