Yummy berry pie
Prepare Crust. Bake and cool crust.
Pick over berries. Do not rinse the raspberries.
Measure 4 cups of berries and set aside.
Puree the remaining 2 cups berries in a blender of food processor.
Whisk together in a medium saucepan: Sugar, cornstarch and salt
Whisk in: 1/2 cup water
Stir in the pureed berries along with: Lemon Juice and Butter pieces
Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.
Pour helf of the reserved berries into the crust and spoon half of the hot berry mixture over them.
Gently shake the pie pan to coat the berries evenly.
Cover with the remaining berries, spoon the remaing hot berry mixture over them, and gently shake the pan as before.
Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made.
Serve with: Whipped cream
Source:
The All New All Purpose Joy of Cooking
Ingredients
Directions
Prepare Crust. Bake and cool crust.
Pick over berries. Do not rinse the raspberries.
Measure 4 cups of berries and set aside.
Puree the remaining 2 cups berries in a blender of food processor.
Whisk together in a medium saucepan: Sugar, cornstarch and salt
Whisk in: 1/2 cup water
Stir in the pureed berries along with: Lemon Juice and Butter pieces
Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.
Pour helf of the reserved berries into the crust and spoon half of the hot berry mixture over them.
Gently shake the pie pan to coat the berries evenly.
Cover with the remaining berries, spoon the remaing hot berry mixture over them, and gently shake the pan as before.
Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made.
Serve with: Whipped cream
