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Triple Berry Pie

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  • Prep 40 min
  • Total 4 hr 0 min
  • Servings 8
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Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.
By Betty Crocker Kitchens
Updated May 4, 2021
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon coarse white sparkling sugar
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 4 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 teaspoon finely grated lemon peel

Steps

  • 1
    Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
  • 2
    Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
  • 3
    In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
  • 4
    Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
  • 5
    In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
  • 6
    Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top pie slices with sweetened whipped cream or vanilla ice cream.
  • tip 2
    Personalize your pie using cutout shapes from favorite cookie cutters.

Nutrition

400 Calories, 17g Total Fat, 2g Protein, 60g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
310mg
13%
Potassium
190mg
5%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
13%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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