Comida Kraft
Recipe Box

Very Berry Pie

(17) 16 Reviews
Prep Time
Total Time

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


  • 10 servings

Nutritional Information

Serving Size 10 servings
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

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  • bropp |

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

  • wekreegersr |

    I have a friend who is a Diabetic and she and my parish Priest both love the pie. Thanks so much for this pie.

  • svail1960 |

    it was really really yummy. it would be worth a fortune.

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