Print Options:

Fresh Blackberry or Raspberry Pie

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
1

Prepare Crust. Bake and cool crust.

2

Pick over berries. Do not rinse the raspberries.

3

Measure 4 cups of berries and set aside.

4

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

5

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

6

Whisk in: 1/2 cup water

7

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

8

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

9

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

10

Gently shake the pie pan to coat the berries evenly.

11

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

12

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

13

Serve with: Whipped cream