Ingredients:
4 cups strawberries (you may need more than this depending on how high you want to pile them)
1 cups red raspberries
1 cup blackberries
1 cup blueberries
3/4-1 cup granulated sugar
2-3 tablespoons cornstarch
1-2 tablespoons lemon juice
1/2 cup water
whipped topping
1 no-bake shortbread pie shell (i prefer shortbread, but if you go to central market they have 'nilla wafer, which is also good. as a last resort i will use graham cracker).
Directions:
1) wash and destem the berries, but leave them whole.
2) pile half of the strawberries and all of the other berries into the pie crust.
3) in a sauce pan, combine 2 cups of the strawberries, a little bit of water, combine 3/4 cup sugar, 2 tbspn cornstarch and 1 tbspn lemon juice. stir the mixture over medium heat until smooth and the mixture comes to a boil. Boil for 1 minute.IMPORTANT: you have to mix the cornstarch with some COLD water before you add it or it will get lumpy. add more sugar and/or lemon if needed (taste it to determine this). if you want it to be thicker, add more cornstarch.
4) Remove from heat and pour over the berries in the pie crust.
5) Refrigerate until cool (apprx. 2 hours). Serve with whipped topping.
4 cups strawberries (you may need more than this depending on how high you want to pile them)
1 cups red raspberries
1 cup blackberries
1 cup blueberries
3/4-1 cup granulated sugar
2-3 tablespoons cornstarch
1-2 tablespoons lemon juice
1/2 cup water
whipped topping
1 no-bake shortbread pie shell (i prefer shortbread, but if you go to central market they have 'nilla wafer, which is also good. as a last resort i will use graham cracker).
Directions:
1) wash and destem the berries, but leave them whole.
2) pile half of the strawberries and all of the other berries into the pie crust.
3) in a sauce pan, combine 2 cups of the strawberries, a little bit of water, combine 3/4 cup sugar, 2 tbspn cornstarch and 1 tbspn lemon juice. stir the mixture over medium heat until smooth and the mixture comes to a boil. Boil for 1 minute.IMPORTANT: you have to mix the cornstarch with some COLD water before you add it or it will get lumpy. add more sugar and/or lemon if needed (taste it to determine this). if you want it to be thicker, add more cornstarch.
4) Remove from heat and pour over the berries in the pie crust.
5) Refrigerate until cool (apprx. 2 hours). Serve with whipped topping.










