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Very Berry Pie

Chef April
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie.
Course Dessert


For the Crust

  • 2 1/2 c flour
  • 1/4 tsp salt
  • 1 c butter cold, cubed
  • 6 to 8 tbls ice water

For the Filling

  • 1 c sugar
  • 1/4 c cornstarch
  • 1 dash salt
  • 1/3 c water
  • 1/2 tsp ground cinnamon optional
  • 1 c fresh blueberries
  • 1 c fresh raspberries
  • 1 c fresh strawberries halved
  • 3/4 c fresh blackberries
  • 1 tbls lemon juice
  • 2 tbls butter


  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  • Preheat oven to 400°.
  • Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture.
  • On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate.
  • Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
  • Bake 10 minutes. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack