You are here: Home » Recipes » End-of-the-Crop Berry Pie End-of-the-Crop Berry Pie Recipe by American Profile Yield 8 servings Blueberries, strawberries and raspberries filled a luscious double-crust, deep-dish pie. PrintEmail "When blueberries, raspberries, and strawberries were all available, something needed to be made with them. I put the three varieties together and tried these pies." Ingredients 1 (15-ounce) package refrigerated pie crusts3/4 cup, plus 2 tablespoons, sugar5 tablespoons all-purpose flour1/2 to 3/4 teaspoon ground cinnamon1 cup fresh blueberries1 1/2 cups fresh strawberries1 1/2 cups fresh raspberries1 1/2 tablespoons cold butter, cut into small pieces Instructions Unfold one pie crust and roll out to fit in the bottom and up the sides of a 9-inch deep-dish pie pan. Place crust in pan. Preheat oven to 425F. To prepare filling, combine sugar, 5 tablespoons flour and cinnamon in a large bowl; mix well. Add blueberries, strawberries and raspberries; stir gently to coat completely. Pour berry mixture into pie crust and top with pieces of butter. Unfold remaining pie crust and place on top of filling. Trim to fit and pinch edges of crusts together to seal. Using a sharp knife, make 4 or 5 decorative slashes in top crust. Bake 35 to 45 minutes, until crust is brown and berries are bubbly. –Kathy Karaba, Ashland, Wis.