Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 8




  1. Allow crust to come to room temperature.
  2. Preheat oven to 450°F.
  3. Place crust in a 9-inch tart pan with removable bottom. Press in bottom of pan and 1-inch up sides of pan. Trim edges and prick bottom and sides generously with fork.
  4. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely.
  5. In medium saucepan combine sugar and strawberries. Cook until berries are tender. Add blueberries and cherry pie filling. Stir until well blended.
  6. Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping.

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