- 1 small container Strawberries, cleaned
- 1 container Blackberries
- 1 container Blueberries
- 1 container Raspberries
- 1 pkg. Pillsbury Pie Crust
- 1 Cup Sugar
- 1/4 Cup Corn Starch
- 1/2 Lemon, juiced
- 2 tbsp. Butter
- 1/2 Cup Water
Heat oven to 400 degrees.
Prepare pie pan with the premade crust for a two-crust pie. I always spray with pam first. Use a 9" pie plate.
In a saucepan, whisk sugar and corn starch. Add water, blueberries. Cook until bubbly. Add remaining berries. Add lemon juice. Stir. Pour into the pie crust.
Dot with butter. Top with second pie crust. Seal and flute edge. Cut slits into the top of the crust.
Bake for 10 minutes. Then lower temperature to 350 degrees and bake 60 minutes.
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