Four-Berry Pie

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Makes: 8  servings Prep 35 mins to 40 mins Chill 1 hr 30 mins Bake 400°F 15 mins


  • 1 cup  all-purpose flour
  • 6 tablespoons  cold butter, cut into small pieces
  • 1/3 cup  sour cream
  • 2 cups  fresh blueberries, divided
  • Water
  • 1/2 cup  sugar
  • 2 tablespoons  cornstarch
  • 1/2 teaspoon  grated lemon peel
  • 1 teaspoon  lemon juice
  • pinch salt
  • 1 cup  fresh raspberries
  • 1 cup  fresh blackberries
  • 1 cup  small strawberries, hulled and halved
  • 1 tablespoon  sugar


1. For pastry, pulse flour and butter in a food processor until mixture is crumbly. Add sour cream; pulse until pastry begins to hold together. Shape pastry into a thick disk, wrap, and refrigerate 1 hour.

2. For filling, combine 1 cup of the blueberries, 6 tablespoons water, and the 1/2 cup sugar in a saucepan. Cover and bring to a boil. Uncover, reduce heat, and simmer 3 minutes. Stir 2 tablespoons water and cornstarch in a cup until smooth. Stir into fruit mixture. Add lemon peel, juice and salt. Simmer, stirring 1 minute until thickened.

3. Pour filling into a large bowl. Fold in remaining blueberries, raspberries, blackberries, and strawberries. Pour filling into a 9-inch pie plate; cool.

4. Roll pastry into a 12-inch circle; transfer to a cookie sheet. Using a 10-inch cake pan or lid as a guide, trim pastry into a 10-1/2-inch circle. Tuck edge of circle and flute; cut into 8 wedges. Refrigerate 30 minutes.

5. Heat oven to 400 degrees F. Brush wedges with water; sprinkle with 1 tablespoon sugar. Bake 15 minutes, until golden. Cool. To serve, spoon fruit mixture into serving dishes and top with pastry wedges. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)265,
  • Fat, total(g)11,
  • chol.(mg)27,
  • sat. fat(g)7,
  • carb.(g)40,
  • fiber(g)3,
  • pro.(g)3,
  • sodium(mg)113,
  • calcium(mg)30,
  • Percent Daily Values are based on a 2,000 calorie diet
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