This Berry Pie recipe combines the delicious sweet and tart flavors of four different berries! A single layer crust pie requiring minimal baking made with strawberries, blueberries, raspberries, and blackberries make this the perfect spring and summer pie!
Prepare and prebake the pie crust according to packaging or your favorite recipe instructions for a single crust pie.
Meanwhile, in a large saucepan combine the sugar and cornstarch. Stir in the butter, berries, lemon juice, and cinnamon and stir occasionally over medium heat until the mixture comes to a boil.
Remove the filling from heat and pour into the prepared pie crust. cool completely on a wire rack. Usually, 6 to 8 hours to ensure the pie has fully set.
Serve with ice cream or whipped cream, garnish with mint leaves, if desired.
You can use any pie crust you'd like to be it frozen, refrigerated or your grandmother's tried and true recipe. Just make sure to only use a single bottom layer as once filled, this pie doesn't go back in the oven.
Feel free to swap out the berries or change the amounts of each berry as long as the total volume equates to 5 1/2 cups.
Cinnamon may be omitted.
Butter may also be admitted to keep the filling dairy free, but I really like the little bit of flavor it adds.
You can warm the pie back up for serving after it's set, but it's important the pie remains whole while cooling for several hours so the slices can hold up.