Yield: Yields one 9-inch pie.
Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color
Make Ahead Tips
You can bake and fill the pie crust with the berry mixture up to 12 hours in advance. When you’re ready to serve, whip the cream and garnish the pie.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This pie is amazing; the whole family loved it! I have made it multiple time and it was a hit each time.
This rating is for the filling only - I used a phyllo crust to save calories. Very easy to put together and quite tasty. Filling would also work well in a trifle or over ice cream. We found ours a little too sweet, so would reduce sugar next time. Probably just need to check the sweetness of your berries and adjust sugar accordingly. Overall, quick, easy and tasty. Only down side is remembering it needs hours to chill before it's ready to eat!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?