Best 7 Fruit Sweetened Berry Pie Recipes

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Fruit sweetened berry pie is a classic dessert that can be enjoyed by people of all ages. With its sweet and tangy filling and flaky crust, it's the perfect way to end a meal or celebrate a special occasion. While there are many different recipes for fruit sweetened berry pie, the best ones use fresh, seasonal berries and a minimum of added sugar. This allows the natural flavors of the berries to shine through. In this article, we'll share some of our favorite recipes for fruit sweetened berry pie, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

BOYSENBERRY PIE



Boysenberry Pie image

In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small cubes
2 tablespoons apple cider vinegar
1/3 cup ice water
1 pound frozen boysenberries, thawed, 1/2 cup liquid reserved
1 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Heavy cream, for brushing
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
  • On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
  • Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
  • Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

FRESH DOUBLE BERRY PIE



Fresh Double Berry Pie image

I came up with this as a way to 'get rid of' a bunch of strawberries that I had purchaced for another purpose. I had some blueberries around, but not enough to do anything meaningful with -- so, I decided to use my Fresh Blueberry Pie recipe method with a twist. Everyone was raving about it. Most like it better than the plain blueberry version.

Provided by Steve_G

Categories     Pie

Time 1h30m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 10

1 pie crust, for a 9 inch pie rolled out and ready to bake
1 large egg white, lightly beaten
1 1/2 cups fresh blueberries, rinsed and dried
16 -24 medium strawberries, hulled,rinsed and dried
3/4 cup water
3 tablespoons cornstarch, disolved in
3 tablespoons of cold water
3/4 cup sugar (or more depending on sweetness of berries)
1 1/2 teaspoons fresh lemon juice
1 pinch salt

Steps:

  • preheat oven to 425 degrees f.
  • for at-least 20 minutes.
  • Line crust with parchment, fill with dried beans or rice.
  • Bake for 20 mins.
  • Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
  • Remove from oven let cool on rack for 2 mins.
  • Brush entire crust with egg white while still hot.
  • Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
  • When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
  • While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
  • Simmer for a minute or so until the mixture becomes translucent.
  • Remove from heat Spoon about 1/2 the mixture into the pie crust.
  • Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
  • Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
  • Store at room temperature for 2 days.

Nutrition Facts : Calories 297.7, Fat 10.2, SaturatedFat 2.5, Sodium 192.6, Carbohydrate 50.2, Fiber 2.6, Sugar 30.2, Protein 2.9

FRUIT SWEETENED BERRY PIE



Fruit Sweetened Berry Pie image

This is a delicious berry pie that only has fruit in it! That is right, no sugar is added! I made it at Christmas along with a sugary berry pie and you could hardly tell the difference. So... if you want a healthy version of a berry pie, try this one!

Provided by Mommy Cooking Simple

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 double crust pie crust
2 lbs berries (1/2 of the bag of mixed berries from Costco is great!)
2 apples, peeled, cored and thinly sliced
1/2 cup flour
2 teaspoons orange zest
1/4 teaspoon orange extract
2 teaspoons cinnamon
3 tablespoons butter

Steps:

  • In large saucepan, combine the berries (I have used fresh black berries and the mixed berries from Costco), the thinly sliced apples (I have used granny smith), the flour, orange zest, orange extract and cinnamon. Stir over medium heat until thickened. Make sure to keep stirring so the berries don't scorch. Line a pie pan with crust. When berries are thickened pour into lined pie dish and top with butter, if desired. Top with second pie crust and crimp edges. Cut slits in the top of the pie and bake at 350 degrees for about 30 minutes or until crust is golden. Enjoy!

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

Provided by Food Network

Time 15m

Yield 8-10 servings

Number Of Ingredients 5

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Steps:

  • MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
  • FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

HONEY-SWEETENED FRUIT PIE



Honey-Sweetened Fruit Pie image

I made this to use several fruits available in late June, including gooseberries! I keep bees and like to use my own honey when possible.

Provided by Larkin Powell

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

1 (15 ounce) package pie dough for a double-crust pie
1 cup chopped apple
1 cup fresh gooseberries
1 cup honey
½ cup chopped rhubarb
½ cup whole-berry cranberry sauce
4 tablespoons all-purpose flour
1 teaspoon almond extract
1 tablespoon butter
1 tablespoon milk, or as needed
2 pinches white sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
  • Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
  • Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 71.4 g, Cholesterol 4 mg, Fat 17.8 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 5 g, Sodium 270.2 mg, Sugar 41.2 g

Tips:

  • Use a variety of berries for a more flavorful pie.
  • Fresh berries give the best results, but if you only have access to frozen berries, it's best to thaw them and drain them before using.
  • Use a food processor to pulse the berries and sugar together until the sugar dissolves. This will help to prevent the pie from being too runny.
  • If you don't have a food processor, you can mash the berries and sugar together with a fork or potato masher.
  • Be sure to let the pie filling cool completely before pouring it into the pie crust. This will help to prevent the crust from becoming soggy.
  • Use a store-bought pie crust or make your own using your favorite recipe.
  • Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld together.
  • Serve the pie with a dollop of whipped cream, ice cream, or your favorite fruit sauce.

Conclusion:

Fruit-sweetened berry pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With a variety of berries, a sweet and tangy filling, and a flaky crust, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing dessert, give this fruit-sweetened berry pie a try.

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