Very Berry Pie

(17)

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photo by:kraft

Everyone loved this pie! Only variation I made was to use two cups of blueberries. People even asked for seconds!

posted by

a cook

on 8/20/2009

time

prep:

30 min

total:

1 hr 20 min

servings

total:

10 servings

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what you need

1-1/2

cups blueberries

1-1/2

cups raspberries

cup blackberries

cup sugar

Tbsp. MINUTE Tapioca

pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Tbsp. butter or margarine

Make It

PREHEAT oven to 400°F. Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.

PREPARE bottom pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Great Substitute

Substitute 4 cups frozen blueberries, thawed and drained, for the fresh berries.

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a cook

posted:10/24/2005

this is a wonderful recipe! the family loved it!

a cook

posted:8/9/2005

I've made this a couple of times and it was a great hit both times!

AnnibooDK

posted:5/11/2005

This pie was so yummy and easy to make, definately going to re-use this recipe.

a cook

posted:7/22/2003

I used only blackberries (adding up total amt. of berries listed) and it was wonderful! I loved how simple and quick it was. To save time, I used refrigerated ready-made pie crust. I served it to my parents and two visiting uncles from out of state (all in their 60's and 70's) and they loved it. I wil definitely make this again!

a cook

posted:6/15/2002

This pie is for berry lovers. It was very juicy and tasty. It was not overly sweet. A scoop of vanilla ice cream on a still warm pie was delicious and everyone loved it.

a cook

posted:2/19/2002

fantastic made it for my dad he loved it thank you for the recipe