Return to Content

Summer Berry Pie (Raspberry, Blueberry, or Blackberry)

Summer Berry Pie (Raspberry, Blueberry, or Blackberry)
4 votes, 4.00 avg. rating (79% score)
Submit a Recipe Image


  • pie pastry for 2 crusts
  • 4 cups berries, fresh or unsweetened frozen
  • 1 cup sugar
  • 2 to 3 tablespoons tapioca
  • 2 tablespoons butter


1. Heat the oven to 400 degrees F. Combine fruit with sugar and tapioca and set aside for 10 minutes or so.

2. Roll out 2 crusts and use one to line a 9-inch pie dish. Turn filling into crust and dot surface with butter.

3. Cover with the second crust and seal edges well, then cut several slashes to allow steam to escape. Bake until filling is bubbling and crust is nicely browned, about 40 minutes.

Additional Notes:

Note: Berry pies are famous for bubbling over. To catch drips before they can make a mess on the oven floor, put a piece of foil (or a cookie sheet) on the shelf below the one that has the pie on it.
Updated Sunday, April 21st, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.