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
393
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.

Nutritional Facts

Total Fat
11g
16%
Sugar
28g
31%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
68g
52%
Protein
6g
13%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
36mg
4%
Choline, total
5mg
1%
Fiber, total dietary
7g
28%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Selenium, Se
2µg
4%
Sodium, Na
108mg
7%
Water
72g
3%

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.