Ingredients
8
8 servings
- •1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
- •1 pint fresh blueberries
- •1 (6 ounce) container fresh raspberries
- •1 (6 ounce) container fresh blackberries
- •1 cup water
- •0.5 cup white sugar
- •3 tablespoons cornstarch
- •0.25 cup water
- •1 (9 inch) prepared shortbread pie crust (such as Keebler®)
Instructions
- Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
- Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
- Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 232
- Carbohydrate: 44g
- Fat: 6g
- Fiber: 5g
- Protein: 2g
- Sugar: 27g
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