STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Longhorn Restaurant Four-Berry Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Sunset magazine.”
1hr 10mins

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a