Few things feel more comforting to me than a slice of warm, homemade pie and being cuddled up on the couch with a throw pillow and soft blanket. Pie is always a perfect dessert. You can make a pie and have it waiting when company arrives, bake a pie on a cold winter day, take a homemade pie to a summer picnic, treat your family to a big Sunday dinner complete with pie for dessert… any old occasion calls for pie!
Making a pie can be a bit labor intensive. Everyone loves my moms apple pie. I remember coming home from a retreat on an Easter weekend as a teenager; The house was clean and smelled of cinnamon and pastry. Apple pie! But now I know how much work it can be to make a crust from scratch and peel a pile of apples by hand. Busy people, like me, still want homemade pie but we have limited time to make it. Never fear… 4 Ingredient Berry Pie here!
I’m seriously a fan of ready made pie dough. It’s perfect. Why would I bother with making my own crust when store-bought dough is just as good? I just don’t anymore.
I serve my berry pie with fresh whipped cream or vanilla bean ice cream. And hot… this pie is so amazing when hot!
4 Ingredient Berry Pie
- Total Time: 105
- Yield: 1 1x
Ingredients
- 24 ounces of frozen mixed berries (I use the All Natural Triple Berry Blend from Schwan’s… and bonus, they delivery to my door!) – I prefer a blend of raspberries, blackberries, and blueberries for this recipe, thawed
- 1 1/2 cups sugar
- 1/3 cup all-purpose flour
- 1 box of Pillsbury or store brand ready-made pie crust dough (there are two sheets of dough in the box to make one double crust pie)
Instructions
1. In a large bowl, stir together the thawed berries, sugar, and flour.
2. Lay the first pie dough sheet into a pie dish then fill with the berry mixture.
3. Lay the second pie dough sheet over the top of the pie and pinch the edges together. Cut 4 small slits in the center of the pie so it can release steam as it cooks.
4. Bake at 350 for 1 hour and 15 minutes.
5. Allow the pie to cool for at least 20 minutes before serving
- Prep Time: 10
- Cook Time: 75
Nutrition
- Serving Size: 8
- Calories: 312
- Sugar: 41
- Sodium: 124
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Protein: 2
- Cholesterol: 0
This looks so good. It is almost time for blackberry picking season here and blueberries. I usually use premade crust as well. I spray it with Winona Popcorn spray on the bottom before I add filling, then brush the top crust with milk and sprinkle with cinnamon sugar. I don't know how but the spray helps the bottom crust crisp up.
This looks so good!
it looks really good – can i come over to your house for some? 😀
I'm visiting from Tuesday's Table link-up. I'm on a berry kick right now, and this looks so delicious!
Yum! I almost never make pie because it seems so hard compared to other things but this looks easy and delicious!
This looks so yummy and relatively easy???(even for me 🙂 🙂 ) – my husband would love this!
I use premade crusts most of the time too. I really like Pillsbury's gluten free crust, it makes living the GF life so much easier! I'm thinking we might make this for dessert this weekend… 🙂
4 ingredients and a delicious pie?! Sign me up! Thank you for sharing this at the #SmallVictoriesSundayLinkup!
You just inspired me! I have a pie crust in the freezer AND I just bought some blueberries from the library (they had a fundraiser). I think I'll make it with a crumb topping though, because I only have one crust.
hello! Can I make this pie a few days ahead of time (without freezing it)?