Summer Berry Pie
Yield
8 servingsPrep
15 minCook
5 minReady
200 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
raspberries
|
|
| 1 ½ | cups |
strawberries
sliced |
|
| 1 | cup |
blueberries
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked, cooled |
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
water
|
|
| 1 | package |
gelatin, unflavored
strawberry, 4-serving package |
|
| 8 | ounces |
whipped topping, prepared
1 tub |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
raspberries
|
|
| 355 | ml |
strawberries
sliced |
|
| 237 | ml |
blueberries
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked, cooled |
|
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 355 | ml |
water
|
|
| 1 | package |
gelatin, unflavored
strawberry, 4-serving package |
|
| 231.2 | ml/g |
whipped topping, prepared
1 tub |
|
Directions
Mix berries and pour into pastry shell.
Mix sugar and cornstarch in medium saucepan.
Gradually stir in water until smooth.
Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute.
Remove from heat.
Stir in gelatin until dissolved.
Cool to room temperature.
Pour over berries in pastry shell.
Refrigerate 3 hours.
Spread whipped topping over pie before serving.
Garnish with additional berries, if desired.
