This cream-topped, chilled berry pie will become a summer favorite.
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1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 to 3 tablespoons cold water
3 (6-ounce) packages fresh blackberries
1 (6-ounce) package fresh raspberries
2/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
1/3 cup sour cream
1/2 teaspoon vanilla extract
Heat oven to 475°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into a ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters; place into ungreased 9-inch glass pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Place berries, sugar and water in bowl; mix lightly. Let stand 20 minutes.
Strain berry mixture; add water, if necessary, to make 1 1/4 cups juice. Combine juice mixture and cornstarch in medium saucepan; mix well. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture boils. Cool 10 minutes.
Spoon berry mixture into pie shell; pour cornstarch mixture over berries. Cover; refrigerate 4 hours or until set.
Beat whipping cream and powdered sugar in chilled bowl until soft peaks form. Add sour cream and vanilla. Beat until stiff peaks form.
Cut pie into wedges; dollop with topping. Garnish with additional berries, if desired.