Your oven stays off for this easy two-step pie. The result is a cool kitchen and a pie that explodes with fresh fruit!

by Betty Crocker Kitchens
Updated Apr 11, 2016
  • Prep 20 Min
  • Total 2 Hr 56 Min
  • Servings 8

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 tablespoons)
  • 3 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 package (6 ounces) ready-to-use shortbread pie crust
  • Whipped cream, if desired

Steps

  • 1
    Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
  • 2
    Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Naturally, you can make this pie using only one kind of berry.
  • tip 2
    If whipping your own cream, try adding a little brown sugar and a dash of ground nutmeg.

Nutrition

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