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Longhorn Restaurant Four-Berry Pie

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“From Sunset magazine.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup sugar
  • 14 cup cornstarch
  • 2 tablespoons butter or 2 tablespoons margarine, melted and cooled
  • 5 cups mixed fresh berries, rinsed and drained (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries)
  • 1 (15 ounce) packagerefrigerated pastry dough

Directions

  1. In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
  2. Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
  3. Bake on bottom rack of a 375°F regular oven or 350°F convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.
  4. Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.

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