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“This is a light dessert for a hot summer day or any other time if you want to use frozen berries. The pie has a tasty combination of strawberries and blueberries, but you can use any type of berrie or peaches and nectarines.”
READY IN:
15hrs 20mins
SERVES:
6
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. CRUST: Preheat oven to 350F.
  2. Place the butter and brown sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until fluffy.
  3. Add the flour and mix for 1 minute or until just combined.
  4. Press the dough into the bottom and up the sides of a 9-inch pie pan.
  5. Bake for 15 minutes or until the edges are lightly browned.
  6. FILLING: Remove the hulls from the strawberries.
  7. Crush enough of the strawberries to make 1 cup.
  8. Stir together the sugar and cornstarch in a large saucepan.
  9. Add the crushed strawberries and the 1/2c water to the pan and cook over medium heat, stirring occasionally, for 7 to 8 minutes or until it comes to a boil.
  10. Stir in the lemon juice and let cook for 10 minutes. Add the whole strawberries and blueberries to the pan and stir to coat all of the fruit.
  11. Pour the fruit into the crust and refrigerate for at least 2 hours or until ready to serve.

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