- 1 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons butter or margarine, melted and cooled
- 5 cups mixed fresh berries (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries), rinsed and drained
- Pastry for a 9-inch double-crust pie (see notes)
- calories 453
- caloriesfromfat 44 %
- protein 4 g
- fat 22 g
- satfat 9.6 g
- carbohydrate 62 g
- fiber 3.9 g
- sodium 263 mg
- cholesterol 31 mg
How to Make It
In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
Bake on bottom rack of a 375° regular oven or 350° convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.
Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.