Very Berry Pie Recipe

By Laura High  @healthwriter61
March 03, 2017

The rich berry filling of this pie makes it festive and satisfying without being overly sweet. Here’s a YourCareEverywhere recipe to make it yourself.

I’ve been making this pie for years because it’s my father’s favorite. We have it every Thanksgiving and no one ever seems to get tired of it (or if they have they’re too polite to tell me).

I like it because it has a single crust and a streusel topping. As pies go, this one is relatively easy to make. You could also use a frozen pie crust if you don’t have a favorite recipe.


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4 cups frozen unsweetened mixed berries (blueberries, blackberries, raspberries)

½ cup sugar

3 tbsp cornstarch

1 tbsp fresh lemon juice

Tip: Zest the outside of the lemon for the streusel before squeezing the juice.

1 pie crust (basic recipe below, or use frozen)



¾ cup flour

½ cup (packed) brown sugar

½ cup oats (quick or old fashioned)

1 tbsp lemon zest

½ cup unsalted butter, diced

Preheat oven to 350.

Combine filling ingredients in a heavy, medium-sized sauce pan over medium heat. Once berries start to melt, stir frequently to mix ingredients and dissolve sugar. Be gentle to keep as many berries as possible whole. Bring to a simmer just long enough to thicken, stirring constantly. Remove from heat and allow to cool.

Roll out pie crust and transfer to a 9-inch diameter glass pie pan. Trim overhang to ½ inch, fold under, and crimp decoratively. Freeze for 15 minutes. Remove from freezer, and line crust with foil and pie weights or beans. Bake for 12 to 15 minutes until crust sets. Remove foil and weights, prick with a fork to prevent bubbles, and return to oven for another 10 minutes or until crust is golden brown. Allow to cool.

In a medium sized bowl add streusel ingredients. Mix with fingertips until completely blended.

Add berry filling to pie crust. Crumble streusel topping over the top of filling. It should just cover the entire pie. Return to oven and bake until golden brown, about 35 minutes. Allow to cool and serve with whipped cream or vanilla ice cream.


Easy pie crust

(makes two crusts)

2 cups flour

1 tsp salt

2/3 cup butter or shortening (or a combination)

5–7 tbsp cold water

Mix flour and butter in the bowl of a food processor, pulsing until it forms a coarse meal. Add salt and 5 tbsp water, pulsing until dough is formed, adding more water as needed. Divide dough in half, wrap in plastic, and chill in refrigerator for at least 20 minutes.

Serves 8

Each serving (without topping or ice cream) contains approximately 659 calories, 31 g total fat, 91 g carbohydrate, 154 mg sodium, 7 g protein, 11 g fiber, and 50 mg cholesterol.

Values based on a 2,000 calorie diet. Your values may change depending on your calorie needs.


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March 03, 2017