Mixed Berry Pie Recipe

Staff Writer
Mixed Berry Pie Recipe
McCormick

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

8
Servings
423
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 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.

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.

Nutritional Facts

Total Fat
18g
27%
Sugar
26g
N/A
Saturated Fat
7g
37%
Cholesterol
8mg
3%
Protein
3g
5%
Carbs
65g
22%
Vitamin A
27µg
3%
Vitamin C
13mg
22%
Vitamin E
0.7mg
3.5%
Vitamin K
15µg
18%
Calcium
20mg
2%
Fiber
4g
17%
Folate (food)
13µg
N/A
Folate equivalent (total)
30µg
8%
Folic acid
10µg
N/A
Iron
1mg
5.5%
Magnesium
14mg
4%
Monounsaturated
7g
N/A
Niacin (B3)
1mg
5%
Phosphorus
42mg
6%
Polyunsaturated
2g
N/A
Potassium
131mg
4%
Sodium
236mg
10%
Sugars, added
19g
N/A
Trans
0.1g
N/A
Zinc
0.3mg
2.2%

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