Summer Berry Pie

Isn't summer glorious? The fruit, especially, seems especially jewel-like this year. And oh my, if fruity jewels don't glisten in this beautiful summer pie.

Summer Berry Pie ♥, an all-berry pie with streusel topping. Strawberries, raspberries, blueberries, blackberries.

Ever heard a pie shout into the sun, “Glory, it’s summer!”?

SUMMER BERRY PIE does! Or at least you’ll think you hear such joyful exuberance with your first jewel-flavored bite.

This is pie unadorned: no cream, little sugar, a simple streusel topping. It’s so much about plump, ripe, luscious berries that a crust hardly seems necessary.

And in fact, without the crust, the filling itself makes for a lovely fruit crumble, delicious served warm or chilled for almost half the calories.

My favorite blend for this pie is a half-pint each of raspberries and blackberries, two pints of blueberries and filled to the top with sweet strawberries. I make it only when the berries are at their very best – and importantly, also at their most plentiful and thus their cheapest.

For a special treat, top with vanilla ice cream or spiced whipped cream and serve with cold sweet tea.

ALANNA's TIPS: When mixing the fruit, stir together the less-tender strawberries and blueberries first, then add the very tender raspberries and blackberries. If you prefer your own crust, choose a rich and sweet “short crust” and add the zest of a lemon for extra zing. You’ll want to prepare the crust while the fruit is macerating. If you’re particular about appearance, do allow time for the pie to set.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite pie recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Filling hands-on time: 15 minutes
Filling rest time: 45 minutes
Baking time: 55 minutes
Serves 10
  • 7 or more cups mixed berries (raspberries, blackberries, strawberries, blueberries)
  • 1/2 cup sugar
  • 1/4 cup instant or regular Tapioca
  • Zest from 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter, softened
  • 2 tablespoons brown sugar
  • 2 tablespoons oatmeal
  • 2 tablespoons flour
  • 3 tablespoons toasted sliced almonds
  • 1 unbaked refrigerated pie crust

Wash the berries, draining excess water in a colander. In an eight-cup container, mix sugar, tapioca and lemon zest, then stir in lemon juice. Add fruit to complete the eight cups and stir gently. Set aside to macerate for 45 minutes, stirring occasionally from the bottom.

Blend the topping ingredients with a fork in a small bowl and set aside.

To assemble, prepare pie crust as directed in a deep-dish pie pan. Add filling. Spread topping evenly over the filling.

Bake 55 minutes at 400F/200C, covering loosely with foil if the crust or streusel begins to brown too much. Transfer to a rack and cool at least three hours to set. Refrigerate.

NUTRITION INFORMATION Per Slice: 286 Calories; 13g Tot Fat; 6g Sat Fat; 11mg Cholesterol; 35mg Sodium; 41g Carb; 4g Fiber; 20g Sugar; 3g Protein. WEIGHT WATCHERS Old Points 6 & PointsPlus 8 & SmartPoints 13

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Oh, the glory of summertime berries is captured in this pie!
That looks so fresh and yummy!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna