Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Ingredients
- strawberries, hulled and large berries cut in half: 1 pack (16 ounce pack, fresh)
- pint fresh blueberries: 1 piece
- raspberries: 1 container (6 ounce container, fresh)
- blackberries: 1 container (6 ounce container, fresh)
- water: 1 cup
- white sugar: 0.5 cup
- cornstarch: 3 Tbsp
- water: 0.25 cup
- prepared shortbread pie crust (such as Keebler®): 1 piece (9 inch)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
