Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Prep Time::15 mins
Cook Time::5 mins
Additional Time:: 1 hr 20 mins
Total Time:: 1 hr 40 mins
Servings::8
Yield::1 9-inch pie
Ingredients
1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup water
1 (9 inch) prepared shortbread pie crust (such as Keebler®)
Directions
Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Cook’s Note
I often use a mix of 1 or 2 kinds of fresh berries, just so the pie crust is full. You can also make a pint's worth of mixed berries and place them over a blended mixture of 8 ounces cream cheese, 1 tub frozen whipped topping, and 1/4 cup sugar, spread into a pie dish.