This pie recipe is perfect for summer days when you have some berries on hand that need to be used up. Use a single kind of berry or mix things up — it’ll be delicious either way!

Yield: Serves 8



  • ​Pastry for a 9 inch double crust pie
  • 4 - 5 cups berries (blueberries, saskatoons, raspberries, etc.)
  • 3/4 - 1 cup white or brown sugar
  • 3 tbsp quick-cooking tapioca
  • 1 tbsp lemon juice
  • 2 tsp grated lemon peel
  • 1/2 tsp cinnamon
  • 1 - 2 tbsp salted butter
  • Granulated sugar*


  1. Prehat oven to 425°F.
  2. Roll out one half of pastry to fit pan. Combine berries, sugar, tapioca, lemon juice and cinnamon. Mound filling into pie shell. Dot with butter. Roll out remaining pastry. Drape pastry over filling. Trim pastry; seal and crimp edges. Cut vents in top crust to allow steam to escape. Sprinkle lightly with sugar.
  3. Bake for 15 minutes. Reduce heat to 350°F and bake until filling bubbles and crust is golden, about 40 - 45 minutes.
Nutritional analysis per slice:

310 calories, 12.4 g fat, 1.8 g protein, 49.6 g carbohydrate, 3.5 g fibre, 216 mg sodium

*Ingredient not included in nutritional analysis.


A streusel topping may be substituted for the top crust. To make streusel topping, combine 2/3 cup flour, 1/3 cup brown sugar, and 1/4 tsp. cinnamon. Cut in 1/3 cup butter until mixture resembles coarse meal. Sprinkle topping over filling and pat down evenly.