Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.
What You Need
Original recipe yields 10 servings
1-1/2 cups blueberries
1-1/2 cups raspberries
1 cup blackberries
1 cup sugar
3 Tbsp. MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut into small pieces
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Let's Make It
Heat oven to 400°F.
Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One fruity pie makes enough for 10 servings.
Substitute 4 cups frozen blueberries, thawed and drained, for the mixed fresh berries.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to help prevent it from over browning.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.