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Longhorn Restaurant Four-Berry Pie

James Carrier
Yield Makes 8 servings
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15-oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, position top crust, and flute edges.


  • 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)

Nutrition Information

  • 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

  1. In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.

  2. 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.

  3. 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.

  4. Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.

Longhorn Restaurant, Rock River, Wyoming