4 to 6 servings


  • 4 cups fresh whole blueberries or red raspberries, stems removed, rinsed, and dried
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • ¼ cup flour
  • ¼ teaspoon nutmeg or to taste
  • Pinch of salt
  • 2 tablespoons butter or margarine (optional)
  • ½ (15-ounce) package refrigerated pie crusts (1 crust)
  • Half-and-half or light cream or milk for brushing crust (optional)
  • Additional sugar or granulated sugar substitute for sprinkling over crust (optional)
  • Sweetened flavored whipped cream or other whipped topping of choice, or vanilla ice cream or reduced-fat vanilla ice cream for garnish (optional)


Prepare berries; set aside.  In a small bowl, sift sugar, flour, nutmeg, and salt together.  Arrange one-third of the berries in a greased 1½-quart baking dish; sprinkle one-third of sugar mixture over berries.  Repeat layers of berries and sugar mixture twice more.  Dot with butter, if desired.  Arrange crust over berry mixture, folding edge under, sealing to baking dish, and then fluting edge similar to a pie.  Cut several slashes in crust for steam vents.  Brush crust lightly with half-and-half and sprinkle lightly with additional sugar, if desired.  Bake in a preheated moderate oven (375 degrees F.) for 30 to 35 minutes or until crust is golden brown and filling is thickened and bubbly hot.  Serve warm or slightly cooled, plain, or garnished with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream.


Variations: May use 4 cups sliced peeled peaches or nectarines or mangos in place of blueberries or raspberries, if desired, or 2 cups of each peaches or nectarines and blueberries or raspberries.

Omit pie crust topping; use Biscuit Topping.  Evenly spread prepared biscuit topping on to filling in baking dish, leaving a few holes in topping for filling to seep, if desired. Brush topping with half-and-half and sprinkle with sugar, if desired.  Bake as previously directed.  


Biscuit Topping

  • 2 1/3 cups biscuit/baking mix
  • 6 tablespoons sugar or the equivalent of 6 tablespoons sugar in granulated sugar substitute
  • 5 tablespoons butter or margarine, melted
  • 1/3 cup light cream or half-and-half (see note)


In a medium bowl, combine biscuit mix and sugar, mixing well.  Add butter and cream, mixing just until dry ingredients are well moistened and mixture forms a soft dough. 

Note: May use milk or reduced-fat or skim milk, if desired; however, topping will not be as short or rich.                                                     

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