Ingredients
- 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
Instructions
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Heat oven to 400 degrees.
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Prepare pie pan with the premade crust for a two-crust pie. I always spray with pam first. Use a 9" pie plate.
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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.
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Dot with butter. Top with second pie crust. Seal and flute edge. Cut slits into the top of the crust.
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Bake for 10 minutes. Then lower temperature to 350 degrees and bake 60 minutes.
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