Comida Kraft
Recipe Box

Very Berry Pie

Very Berry Pie is rated 4.625 out of 5 by 16.
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

10 servings

Blueberries, raspberries and blackberries give this pie a very berry filling. The lattice weave crust is so beautiful and easy to make.

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What You Need

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Make It

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  • 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.

Substitute

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

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

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 260
Total fat 10g
Saturated fat 3g
Cholesterol 5mg
Sodium 170mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 23g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 6 %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 I used only blackberries (adding up total amt. 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!
Date published: 2003-07-22
Rated 5 out of 5 by from This recipe was very very good. This recipe was very very good. I used 2 Tablespoons arrowroot, (very similar to cornstarch), instead of the tapioca and it held its shape wonderfully. I also made a homemade whole wheat crust that accented the berries with a mild nutty flavor. It was a hit.
Date published: 2007-11-23
Rated 4 out of 5 by from This pie is for berry lovers. 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.
Date published: 2002-06-16
Rated 5 out of 5 by from i used this recipe for a pie bake off and i own GRAND PRIZE...the only thing i did diff. i used this recipe for a pie bake off and i own GRAND PRIZE...the only thing i did diff. was i brided the side of the crust
Date published: 2007-02-06
Rated 5 out of 5 by from Everyone loved this pie! Everyone loved this pie! Only variation I made was to use two cups of blueberries. People even asked for seconds!
Date published: 2009-07-25
Rated 4 out of 5 by from I have a friend who is a Diabetic and she and my parish Priest both love the pie. I have a friend who is a Diabetic and she and my parish Priest both love the pie. Thanks so much for this pie.
Date published: 2009-05-05
Rated 5 out of 5 by from If using frozen berries, make sure they are thawed and drained completely. If using frozen berries, make sure they are thawed and drained completely. Otherwise the pie will be runny.
Date published: 2006-08-22
Rated 4 out of 5 by from This pie was so yummy and easy to make, definately going to re-use this recipe. This pie was so yummy and easy to make, definately going to re-use this recipe.
Date published: 2005-05-11
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