Prep Time 20 min
Cook Time 40 Min
Servings 10
Difficulty Easy


  • No-Stick Cooking Spray
  • 2/3 cup all purpose flour plus additional for rolling out dough
  • 2/3 cup whole wheat flour
  • 3 tablespoons firmly packed brown sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Butter
  • 6 tablespoons Water
  • 1 cup blueberries
  • 1 cup red raspberries
  • 1 cup cranberries
  • 1/3 cup Santa Cruz Organic® Seedless Red Raspberry Fruit Spread
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon Water
  • 1 tablespoon turbinado sugar
  • Powdered sugar


  • Step 1

    HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.

  • Step 2

    BLEND flour, whole wheat flour, brown sugar and salt in large bowl. Cut in butter with pastry blender until coarse crumbs form. Sprinkle 3 tablespoons water over top. Stir with fork. Add 3 more tablespoons water. Stir until dough holds together. Roll out on heavily floured surface into 12-inch circle.

  • Step 3

    COMBINE blueberries, red raspberries and cranberries in medium bowl. Stir in fruit spread, brown sugar and cornstarch until evenly moistened. Spoon onto middle of pie dough forming an 8-inch circle. Fold up edges, overlapping dough, to make a circle. Brush edges of dough with water. Sprinkle turbinado sugar over edges.

  • Step 4

    BAKE 40 to 45 minutes or until crust is browned and filling is bubbly. Cool 20 minutes. Slide onto serving plate. Sprinkle with powdered sugar if desired.