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Summer Berry Pie

Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    2 pies (8 servings each)

Ingredients

  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 3 cups cold water
  • 2 packages (3 ounces each) raspberry or strawberry gelatin
  • 2 cups fresh blueberries
  • 2 cups sliced fresh strawberries
  • 2 cups fresh raspberries
  • 2 graham cracker crust (9 inches)
  • 4 cups whipped topping
  • Fresh mint and additional sliced strawberries

Directions

  • In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken.
  • Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 282 calories, 9g fat (4g saturated fat), 0 cholesterol, 134mg sodium, 50g carbohydrate (38g sugars, 2g fiber), 2g protein.

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