Reviewed: Jul. 1, 2012

Love this pie! It's so easy to make, I do add more berries than called for.

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Reviewed: Jun. 27, 2012

Runny, anyone? I followed the recipe of the filling as I had a made crust already. The only thing I did was that I used FROZEN berries as apposed to fresh ones. I baked it a bit over time just to see if it thicken and to brown the crust a bit and I added in a bit more cornstarch. Still when I pulled it out of the oven it was liquid. Yummy though, but more cobbler than pie in my case.

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TheSuperSwirl

Reviewed: Jun. 24, 2012

Made this pie for Father's Day. I followed other reviews suggestions of 1/4 cup corn starch and to dust the pie shell with flour as the pie was kinda runny. I put in 6 cups of berries (2 cups of each berry) and the pie turned out nicely - not runny. I felt the raspberries had the most flavor of the other berries and I couldn't taste the strawberries at all. It was mentioned to use lemon juice and/or nutmeg which I would do next time. I think I would also switch out the strawberries for another berry. The raspberries made the pie. My dad thought the pie was sour but I thought 1/2 cup of sugar was just right althought others used 3/4 cup of sugar. I didn't make the crust but used store bought. I would make the pie again.

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Maggie Volchko

Reviewed: Jun. 21, 2012

I don't personally eat pie, but I like to make it and this one is great. I've made it 3 times and once I had to use blackberries instead of raspberries and according to the people who ate it, it was great.

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ermiller2012

Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

Reviewed: Jun. 14, 2012

Tasty pie. I increased the cornstarch and sugar as other reviews suggested and I'm glad I did. Into I might even try 1/3 c cornstarch next time and 3/4 c sugar. All in all it was a nice change from my normal blueberry pie, verne though that remains our favorite.

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MRSPARKERII

Cooking Level: Intermediate

Living In: Dunedin, Florida, USA

Reviewed: Jun. 11, 2012

Excellent! I used about 5 cups of berries, 1/4 cup cornstarch and I sprinkled the bottom crust with some flour before putting the fruit in. No runny filling for me! Instead of doing two crusts, I topped this with the topping from "Apple Crumble Pie." It was summery and sweet and delicious!

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JoannaGueller

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

Reviewed: Jun. 10, 2012

Good recipe. Definitely use more cornstarch though--I used a 1/4 cup plus sprinkled a sugar/cornstarch mixture on the bottom and it was still a bit soupy. I think I'll add some vanilla and cinnamon next time as well. All in all though, a wonderful summer pie!

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Jenny B

Reviewed: Jun. 5, 2012

Very good, simple recipe. I also used the additional tablespoon of cornstarch. It was perfect...no soggy crust.

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KRISTEN5899

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Jun. 3, 2012

This is my first time making a pie from scratch, and I am really happy with the result. Followed the recipe as written but used butter flavored shortening for the crust. I had a handful of berries to use up, so I scaled this recipe back to a mini pie. We loved the crust, and the filling was a nice sweet tart combination.

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Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Apr. 29, 2012

This was my very first berry pie, and I have to admit..... I was nervous!! I made it for my Boyfriend for Valentines day ( its his favorite pie ) and an extra for the rest of my family. They absolutely LOVED it!! They were both gone over 2 days!! (which by the way, SO much better the second day...so if you can resist, keep some leftovers) lol It was super easy and fun to make, but totally go with the extra sprinkle of corn starch on the bottom and top.... you wont regret it!! Good Luck and Happy Baking!

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