Fresh strawberries, blueberries, raspberries, and blackberries fill a prepared shortbread pie crust for an easy and refreshing no-bake pie that won't heat up your kitchen. Serve with a dollop of your favorite whipped cream.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
232 Calories
Recipe Instructions
Step 1
Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
Step 2
Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
Step 3
Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Ingredients
1 cup water
3 tablespoons cornstarch
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 (9 inch) prepared shortbread pie crust (such as Keebler®)
1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
