you can't really get a better pie recipe. i searched the entire site and elsewhere... i think 4 cups of fruit is the perfect amount to make a berry pie. i also forgot the butter and it didn't make a difference. will use this recipe as a base from now on... maybe next time add a tablespoon of grand marnier? thanks for a great recipe Amy020!
FABULOUS!!!!! I used strawberries, blueberries and blackberries. This was fantastic!! I think it might just be my new favorite pie. I prefer thickening my pies with tapioca so this was just perfect. I completely left out the butter as I always do with fruit pies. Love it!!
Delicious!! I agree with another reviewer, 4 cups of fruit is perfect. I followed the recipe with one exception, I used Splenda vs the sugar due to my husband's diabetes. Baked the pie at 400° for 15 minutes, then reduced to 350° for about 25 minutes, or until the pie filling starts to bubble over. Awesome served warm with a scoop of vanilla ice cream. My new "to go to" recipe for berry pie. Thank you, Amy020.
I have made this many times and used different types of berries and it's always delicious! We have wild blackberries so this is a great way to use them along with Michigan blueberries. I have a similar recipe that uses apples instead of strawberries but yours uses half as much butter while still tasting great. I'm passing this recipe along to a family member although I would like to pretend I invented it!! Thanks for posting. P.S. Made this pie yesterday and used Splenda Sugar Blend-wonderful (and almost gone already)!
This is great.