Longhorn Restaurant Four-Berry Pie

Longhorn Restaurant Four-Berry Pie Recipe
James Carrier
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.


Makes 8 servings

Recipe from


Nutritional 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


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


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,


August 2001
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