Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
- 1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
- 1 pint fresh blueberries
- 1 (6 ounce) container fresh raspberries
- 1 (6 ounce) container fresh blackberries
- 1 cup water
- ½ cup white sugar
- 3 tablespoons cornstarch
- ¼ cup water
- 1 (9 inch) prepared shortbread pie crust (such as Keebler®)
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.
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.
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.
Prep time: 15 mins / Cooking time: 5 mins / Total time: 1 hr 40 mins
Serving: 8 / Yield: 1 9-inch pie