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“This pie was the hit at Thanksgiving dinner yesterday. I planned to make a berry pie but, due to the grocery strike here in SD I had to go to 3 stores to find any berries at all. The third store only carried Springfield brand and my only choice was a four-berry mixture. I bought it and adapted a couple of recipes and died a million times while the pies were being served since I had no idea what it would taste like. It beat out the pumpkin, the pecan and the apple! My husband kept asking me why I never made it before!”
1hr 20mins

Ingredients Nutrition

  • 1 (12 ounce) bagfrozen springfield mixed berries (strawberries, boysenberries, blueberries and raspberries)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Pie Dough
  • 2 cups flour
  • 1 cup Crisco (do not substitute)
  • 1 teaspoon salt
  • ice water


  1. Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
  2. Meanwhile prepare pie dough.
  3. Mix flour and salt in large bowl.
  4. Add Crisco and cut in with 2 knives.
  5. Add about 1/8 C ice water and mix.
  6. Add more water 1 T at a time until dough holds together.
  7. Divide in half and form into two balls.
  8. To roll out- put about 1/4 C flour in the middle of your cutting board.
  9. Place the first ball on the flour, then turn over.
  10. This is to be sure that the ball is evenly coated with flour.
  11. Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
  12. Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
  13. When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
  14. Pour sugar/cornstarch mixture over berries and gently mix.
  15. Pour into 9" pie pan lined with prepared crust.
  16. It will seem like there are too many berries but they will cook down while baking.
  17. Heap them up in the middle for a great looking pie.
  18. Cover with top crust and cut vents.
  19. Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.

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