Strawberries, raspberries and blueberries are baked in a homemade pastry case until bubbly and golden brown.
You can use frozen fruit instead of fresh berries; just increase the bake time. Bake the pie for 50 minutes, remove the foil; bake for an additional 40 minutes or until filling is bubbling and pastry is golden brown.
I used strawberries, raspberries, blackberries, and blueberries. The only other change was to use 1/4 cup corn starch instead of 3 tbs. I love the pie, but it is too runny and the consistency of the filling made the bottom crust too soggy. I just made a Strawberry-Rhubarb pie that is very similar, but called for a portion of the sugar-flour mixture to be layered onto the bottom crust before adding the fruit, and I would definitely follow that advice for this pie as well. Other than that, it tastes delicious! - 20 Jul 2006 (Review from Allrecipes US | Canada)
DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I increased the sugar to 2/3 cup and the cornstarch to 1/4 cup. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with an egg wash (1 egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!! - 13 Aug 2008 (Review from Allrecipes US | Canada)
This recipe was a major success! I used 3/4 cup sugar/cinnamon mix instead. As recommended, I put another tbsp cornstarch in the mix and also some cornstarch/sugar on the pie crust bottom before putting in the mix. For the berries: 1 1/2 cups strawberries, 1 1/2 cup blueberries, 1 cup raspberries, 1 cup blackberries. The top crust I coated with egg wash and then sprinkled with some sugar/cinnamon mix. Rave reviews, and devoured! - 31 Aug 2008 (Review from Allrecipes US | Canada)