Berry Patch Pie

This recipe came from "Healthy Cooking" magazine from Taste of Home. Yes, it has a little crust and sugar in it, but overall - it's loaded with vitamins with all the berries. I was surprised at how delicious this was, and how easy it was to make. It's the perfect summer pie...also great with a scoop of vanilla ice cream!

Berry Patch Pie

3/4 c. sugar

1/4 c. cornstarch

2 c. halved fresh strawberries (1 lb. pkg)

1 1/2 c. raspberries (I used 1 container, pint)

1 c. blackberries (I used 1 container, pint)

1 c. blueberries

1 T. lemon juice

Pastry for single pie crust (9")

Unroll pastry in pie plate, or use frozen pie shell. Line pastry with double thickness of aluminum foil. Bake at 450 for 8 minutes; remove foil and bake 5-7 minutes longer until golden. Cool.

In large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally over medium heat until it just begins to boil. Pour into cooled pie crust and cool completely. Refrigerate to set.

Nutrition Facts: 1 piece (1/8th of the pie) equals 250 calories, 7 g fat (3 saturated), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein