Mixed Berry Pie Recipe

Mixed Berry Pie Recipe
Staff Writer

McCormick

Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this summer fruit pie.

8
Servings
197
Calories Per Serving
Deliver Ingredients

Ingredients

  • refrigerated pie crusts
  • 3/4  Cups  sugar
  • 1/3  Cup  cornstarch
  • 1  Teaspoon  ground cinnamon
  • 3 1/2  Cups  blueberries
  • 1 1/2  Cup  raspberries
  • 1  Tablespoon  lemon juice
  • 2  Tablespoons  cold butter, cut into small pieces

Directions

Preheat oven to 400 degrees. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.

Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.

Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
37g
28%
Protein
2g
4%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
31mg
3%
Choline, total
6mg
1%
Fiber, total dietary
9g
36%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Manganese, Mn
3mg
100%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
1µg
2%
Sodium, Na
170mg
11%
Water
112g
4%
Zinc, Zn
1mg
13%

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.