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Ingredients

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 ½ cup white sugar 3 tablespoons cornstarch ¼ cup water 1 (9 inch) prepared shortbread pie crust (such as Keebler®)

Nutrition Info

232.4 calories carbohydrate: 44.2 g cholesterol: : - fat: 5.6 g fiber: 4.7 g protein: 2.2 g saturatedFat: 1 g servingSize: - sodium: 103.8 mg sugar: 27.4 g transFat: : - unsaturatedFat: : -

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.

1 9-inch pie

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.