Longhorn Restaurant Four-Berry Pie

Longhorn Restaurant Four-Berry Pie
Photo by James Carrier


  • 5 cups mixed fresh berries (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries), rinsed and drained
  • Pastry for a 9-inch double-crust pie (see notes)
  • 1 cup sugar
  • ¼ cup cornstarch
  • 2 tablespoons butter or margarine, melted and cooled

1. In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries. 2. Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil. 3. Bake on bottom rack o...

View full recipe at My Recipes


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