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)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111