Longhorn Restaurant Four-Berry Pie

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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 453
  • Calories from fat: 44%
  • Protein: 4g
  • Fat: 22g
  • Saturated fat: 9.6g
  • Carbohydrate: 62g
  • Fiber: 3.9g
  • Sodium: 263mg
  • Cholesterol: 31mg


  • 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)


  1. 1. In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
  2. 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. 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. 4. Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.
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