Summer Berry Pie Recipe
A cool, easy summer pie loaded with fresh strawberries and blueberries, set in a flaky baked crust and finished with a cloud of whipped topping. A quick stovetop filling, make-ahead friendly, and ready for any cookout. SO easy!
Equipment
- 9-inch deep-dish pie plate (see the pan-size note above)
- Rolling Pin
- Parchment Paper
- Medium saucepan
- Whisk
- Rubber spatula
- Large Mixing Bowl
- Cooling rack
- Measuring cups and spoons
- Norpro Pie Crust Shield (optional, keeps the crust edges from over-browning)
Ingredients
CRUST
- 1 Pillsbury Pie Crust dough
FILLING
- 4 c. Fresh Strawberries
- 2 c. Fresh Blueberries
- 6 oz. Strawberry Jello (two 3 oz. packages)
- ½ c. Sugar
- 2 ½ c. Water
- 5 tbsp. Cornstarch
TOPPING
- 8 oz. Cool Whip (thawed)
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Instructions
Prep The Crust
- Place the crust on a piece of parchment paper and, using a rolling pin, roll the dough out about 1 inch larger in diameter. Lay it over the pie plate so the edges of the dough reach the rim. Gently press the dough down into the plate until it meets all the inside edges of the dish. Using a fork, press plenty of indents into the crust, especially in the curve where the bottom meets the sides, which keeps it from puffing up as it bakes. Then gently press the edge of the crust against the rim of the dish, pressing down any overlapped areas.
Bake The Crust
- Bake at 450 degrees for about 10 minutes, or according to the package directions, until light golden brown. Remove from the oven and let cool for 10 minutes on a cooling rack on the counter. If using the Norpro Pie Crust Shield, place it on about halfway through baking time.
Prep The Berries
- Rinse the strawberries and blueberries and pat them dry. Remove the strawberry stems and slice the strawberries lengthwise. Leave the blueberries whole.
Make It Smooth
- In a saucepan, whisk the cornstarch into a few tablespoons of the cold water until completely smooth, then whisk in the rest of the water and the sugar.
Cook The Filling
- Set the pan over medium heat and bring to a boil, stirring constantly. Boil for 1 minute, still stirring, until thick and glossy.
Add The Jello
- Turn off the heat and stir in both packages of strawberry Jello until completely dissolved. Don't rush this, undissolved Jello is the main reason a pie won't set.
Cool It Slightly
- Refrigerate the mixture for about 15 minutes, just until it's warm and no longer hot, so it won't cook the berries when you combine them.
Fold In The Berries
- Add the berries to a large bowl, pour the jello mixture over them, and gently fold together.
Fill The Crust and Chill
- Pour the berry and jello filling into the cooled crust. Refrigerate at least 2 hours, until set.
Slice And Serve
- Cut the chilled pie into individual slices, top each one with a generous dollop of Cool Whip, and serve.
Notes
- Pan Size. This recipe fills a 9-inch deep-dish pie pan. For a standard (shallower) 9-inch pan, halve everything except the crust and Cool Whip. You still need one full crust and plenty of whipped topping. (Using the 1/2 scaler above? It halves the crust and Cool Whip too, so just keep the crust at one and add as much Cool Whip as you like.)
- Using Frozen Berries. If you go with frozen, thaw them in the fridge, drain them well, and pat them dry so they don't water down the pie.
- Crust. Bake and fully cool the Pillsbury crust before filling so it stays crisp. A homemade pastry crust or a graham cracker crust both work too (chill a graham crust instead of baking).
- For the Firmest Set. Dissolve the Jello completely and give the pie a good cold chill, at least 2 hours. Regular Jello sets firmer than sugar-free.
- Variations. Swap in blackberries or raspberries, or use mixed-berry or raspberry Jello. A squeeze of fresh lemon in the filling brightens everything. Skip fresh pineapple and kiwi, though, they keep gelatin from setting.
Nutrition
Serving: 1slice, Calories: 304kcal, Carbohydrates: 58g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 115mg, Potassium: 278mg, Fiber: 5g, Sugar: 31g, Vitamin A: 96IU, Vitamin C: 75mg, Calcium: 60mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.