Mega Berry Pie
  • CourseDesserts
  • CuisineDessert
Cook Time
Cook Time
  • 1 pre-made pie crust
  • 1cup sugar
  • 1/4cup cornstarch
  • 1/4cup water
  • 1/4tsp salt
  • 1cup fresh Naturipe® bluberries
  • 1cup fresh Naturipe Raspberries
  • 1 1/2cup fresh Naturipe Strawberriessliced
  • 1cup fresh Naturipe Blackberries
  • 1tbsp lemon juice
Crumb Topping
  • 1/2cup all-purpose flour
  • 1/2cup sugar
  • 1/2tsp cinnamon
  • 1/2tsp ginger
  • 1/4tsp salt
  • 4tbsp buttersoftened
  1. Roll out pre-made pie crust according to direction on the package and place it in a pie pan. Crimp edges with a fork.
  2. In a medium saucepan, whisk together the sugar, cornstarch, water, and salt. Fold in the blueberries. Bring to a boil over medium heat. Once boiling begins, cook for 2-3 minutes or until the mixture thickens. Allow mixture to cool slightly.
  3. Preheat oven to 400°.
  4. While the blueberry mixture is cooling, assemble the crumb topping. Combine flour, sugar, cinnamon, ginger, and salt in a medium bowl. Add butter and use your fingers to mix it into the dry ingredients until pea-size clumps form. Set aside.
  5. Fold raspberries, strawberries, blackberries and lemon juice into the blueberry mixture. Pour mixture into the pie crust.
  6. Top the fruit with the crumb mixture — scattering it evenly.
  7. Bake pie for 10 minutes at 400°. After 10 minutes, reduce heat to 350° and bake 45-50 minutes or until crust is golden brown and filling is bubbly.
  8. Cool completely before serving.