Three-Berry Pie

An easy pie gets a head start with refrigerated pie crust, and fabulous flavor from blueberries, raspberries and blackberries.

(45)
10 reviews.
Save and Share
  • prep time 20 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 8
 

Ingredients

1
package Pillsbury™ refrigerated pie crusts, softened as directed on package
1 1/2
cups sugar
5
tablespoons cornstarch
2
tablespoons quick-cooking tapioca
1/4
teaspoon salt
3
cups fresh or frozen (thawed and drained) blackberries
2
cups fresh or frozen (thawed and drained) raspberries
2
cups fresh or frozen (thawed and drained) blueberries
1
tablespoon milk
2
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
  • 2 In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
  • 3 Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
  • 1 Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
  • 2 In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
  • 3 Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
340mg
340%;
Total Carbohydrate
84g
84%
(Dietary Fiber
6g
6%
  Sugars
46g
46%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
20%;
Calcium
2%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.