• Cooking Time:
  • Servings:
  • Preparation Time:


Ned: "Yesterday's Four Berry Pie was actually three-and-a-half because I ran out of cranberries. I didn't tell you that."

Chuck: "Actually, you did. You asked if orange counted as a berry. And I said it didn't, but no one had to know but us."

Ned: "I like that you said 'us.'"

Chuck: "Well we are an 'us' aren't we?"


  • For the Filling:
  • 3 cups blueberries (fresh are best)
  • 1 cup blackberries or boysenberries
  • 1 cup raspberries
  • 1 cup cranberries
  • 2 tablespoons of butter
  • 1 teaspoon of cinnamon
  • 2/3 cup flour
  • 1-2 cups sugar
  • For the Crust:
  • 2 cups of flour
  • 2/3 cup, plus 1 tablespoon shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup of ice water


  • Make the Crust
  • Combine flour, salt, and sugar. Mix with a fork. Add shortening and mix with a pastry blender or a fork until well combined. Add ice water and mix lightly with a fork until dough is able to be formed into a ball. Spray pie pan lightly with a non-stick cooking spray. Use approximately half of the dough to form the bottom crust and the remainder for the top crust.
  • Make the Pie:
  • Preheat oven to 425°F.
  • Mix flour, sugar and cinnamon in a bowl. Mix all berries in a separate bowl. Add half of the dry ingredients with the berries.
  • Place a layer of berry mixture in pie pan and top with part of the remaining dry ingredients, continue until all berries and dry ingredients are used.
  • Dot the top with butter. Top with crust. Brush top crust lightly with water and sprinkle with sugar.
  • Bake in preheated oven for approximately 40-45 minutes -- until juices are bubbly and crust is browned.
  • Cool completely and serve.

Categories: Dessert 
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