Comida Kraft
Recipe Box

Triple Berry Pie

Prep Time
20
min.
Total Time
1
hr.
10
min.
Servings

8 servings

Grab some fresh berries and make a tasty Triple Berry Pie! With strawberries, blueberries and raspberries, this berry pie is very berry delicious.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
  • Preheat oven to 400°F. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Size Wise

Enjoy the taste of berries in a piece of this delicious pie.

How to Make a Lattice-Top Pie Crust

Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp 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 bottom crust over ends of strips. Seal and flute edge. Bake as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
Total fat 18g
Saturated fat 5g
Cholesterol 5mg
Sodium 310mg
Carbohydrate 59g
Dietary fiber 2g
Sugars 28g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from EXCELLENT with the following variations: I used 6 cups of frozen berries (raspberry, blackberry,... EXCELLENT with the following variations: I used 6 cups of frozen berries (raspberry, blackberry, blueberry) and increased tapioca by 1/8 c. (kept the sugar at 1 cup.), omitted butter. Brushed top crust with milk and sprinkled with sugar. Baked for 1 hour at 400. It was the perfect pie! Not too tart or sweet, not too runny. Make this when you want to impress your guests. Only you will know how easy it is!
Date published: 2006-03-15
Rated 5 out of 5 by from DELICIOUS! DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I also substituted 1/4 cup cornstrach for tapioca. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with and egg wash (i egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!!
Date published: 2008-08-14
Rated 5 out of 5 by from GREAT PIE. GREAT PIE. I HADE TO MAKE SOME ADJUSTMENTS TO IT BECAUSE I DIDN'T HAVE ALL OF THE INGREDIANTS. FOR INSTANCE I MADE MY OWN PIE CRUSTS, USED FROZEN AND FRESH BERRIES AND I USED CORN STARCH INSTEAD OF THE TAPIOCA. AWESOME PIE. EVERYONE AT MY WORK LOVED IT. SERVED IT WITH EXTRA CREAMY COOL WHIP. I WILL DEFINATELY MAKE THIS AGAIN.
Date published: 2006-06-19
Rated 5 out of 5 by from Absolutely wonderful! Absolutely wonderful!! The best berry pie that I have ever eaten and I made it! I have made it 3 times and loved it every time. I do however, think the pie is much better with fresh berries instead of frozen ones. I thought the consistancy of the pie was too "jello-like" with the frozen berries.
Date published: 2007-02-13
Rated 3 out of 5 by from Very sweet and tart, I added a can of sweet cheery pie filling with the other 3 berries and it... Very sweet and tart, I added a can of sweet cheery pie filling with the other 3 berries and it really hit the wow factor, plus it made it thicker and stickier, unfortunately now I make one to two a week for my family. Great warmed up with a dollup of french vanilla ice cream on top.
Date published: 2006-05-24
Rated 5 out of 5 by from I loved this recipe. I loved this recipe. Incredibly easy to make. I am not a big baker but this was very easy. I made it just as the recipe stands and thougt it was perfect. Just topped with some low fat whipped topping and it was a perfect end to a special dinner.
Date published: 2006-03-06
Rated 5 out of 5 by from My family and myself really enjoy this pie. My family and myself really enjoy this pie. I made some changes though, I used cornstarch instead of tapioca. I also used 1/2 cup of Splenda instead of 1 cup of sugar. And no butter or marg. This cuts down on carbs and calories but not on the taste.
Date published: 2009-07-21
Rated 5 out of 5 by from The best fruit pie I have ever had...and I made it! The best fruit pie I have ever had...and I made it!!! Instead of fresh fruit I used frozen fruit. It was a berry medley that included strawberries, blueberries,rasberries, and blackberries. I also added a little bit more sugar. It was so good!
Date published: 2006-11-22
  • y_2016, m_12, d_7, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_7, tr_36
  • loc_en_US, sid_53432, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:2184 v1:53432

>