Go Back
+ servings

Pie No. 20 - Summer Berry Pie

Summer berries at their best!
Cook Time45 mins
Total Time45 mins
Course: Dessert, Pie
Servings: 8 servings
Author: Tricia


  • Pastry for a double-crust Pie
  • 1 cup sugar or more to taste
  • 2 tablespoons Corn Starch
  • 1/4 cup tapioca
  • 2 cups fresh strawberries halved
  • 1 1/2 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 degrees.
  • 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.