Fresh Blackberry or Raspberry Pie


August 13, 2015

Yummy berry pie


Prepared 9-inch pie crust

1 cup sugar

6 cups of blackberries, red or black raspberries, or strawberries

1/4 cup cornstarch

1/8 teaspoon salt

2 tablespoons strained fresh lemon juice

2 tablespoons unsalted butter, cut into small pieces


1Prepare Crust. Bake and cool crust.

2Pick over berries. Do not rinse the raspberries.

3Measure 4 cups of berries and set aside.

4Puree the remaining 2 cups berries in a blender of food processor.

5Whisk together in a medium saucepan: Sugar, cornstarch and salt

6Whisk in: 1/2 cup water

7Stir in the pureed berries along with: Lemon Juice and Butter pieces

8Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.

9Pour helf of the reserved berries into the crust and spoon half of the hot berry mixture over them.

10Gently shake the pie pan to coat the berries evenly.

11Cover with the remaining berries, spoon the remaing hot berry mixture over them, and gently shake the pan as before.

12Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made.

13Serve with: Whipped cream

The All New All Purpose Joy of Cooking