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Berry Lover's Delight Pie

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  • Prep 55 min
  • Total 2 hr 25 min
  • Servings 8
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This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.
Created Apr 23, 2018
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  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • Icing sugar for dusting hearts
  • 4 oz (113 g) white chocolate
  • 3 cups halved hulled fresh strawberries
  • 2 cups fresh blueberries
  • 10 tablespoons granulated sugar
  • 4 tablespoons water
  • 2 tablespoons cornstarch


  • 1
    Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.
  • 2
    Meanwhile, cut out small heart shapes from second pie crust. Bake them on a baking sheet for about 5 minutes or until golden brown; cool. Dust with icing sugar. Set aside.
  • 3
    Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.
  • 4
    Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.
  • 5
    Place a 3 1/2-inch biscuit cutter in the centre of the pie shell and surround with 2 cups halved strawberries. Fill the centre with blueberries (about 1 cup) up to strawberry level.
  • 6
    Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.
  • 7
    Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.
  • 8
    Refrigerate pie for 2 hours; remove centre ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.

Expert Tips

  • Tip 1
    How-To Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Nutrition Information

400 Calories, 17g Total Fat, 3g Protein, 60g Total Carbs, 31g Sugars

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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