Strawberry and Blueberry Fresh Summer Pie on a Distressed Blue Wooden Table

Summer Berry Pie with Shortbread Crust

Our simple yet delicious summertime tart features a buttery shortbread crust with lemony cream filling topped with fresh, juicy summer strawberries and blueberries. Simply Delicious! 

Shortbread Crust Ingredients

1 package Scottish Shortbread Mix

2 sticks softened butter (no substitutes)

Cut butter into mix and knead until moist. Press dough to about ½-inch thick into a 9-10 inch tart pan or pie pan, and bake in a 325-degree oven for 12-15 minutes. Remove and cool. You can make this ahead of time.


Lemony Cream Filling Ingredients

1 can sweetened condensed milk

½ cup sour cream

zest from 2 lemons (about 2 tablespoons)

¼ cup lemon juice

1 teaspoon vanilla

1 large egg yolk

Mix all ingredients in a medium bowl. Once the mix is smooth, pour into the cooled shortbread curst. Bake 15 minutes at 350-degrees or just until set. Remove and chill for at least 2 hours.

Topping Ingredients

Store bought whipped cream (or homemade if you have time)

2 cups fresh of fresh berries, could be a mix of strawberries, blueberries and/or raspberries.

Spread the whipped cream over the chilled tart, top with fresh berries and serve.

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