Berry Pie
The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!—Dawn Mangan, Bismarck, Missouri6-8 ServingsPrep: 25 min. Bake: 50 min. + cooling
Ingredients
- 1-1/2 cups sugar
- 4 tablespoons plus 1-1/2 teaspoons cornstarch
- 3/4 cup cold water
- 3 tablespoons lemon juice
- 3 cups fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- Pastry for double-crust pie (9 inches)
Directions
- In a saucepan, combine sugar and cornstarch. Stir in water and lemon
- juice until smooth. Add berries; stir gently. Bring to a boil over
- medium heat; cook and stir for 2 minutes or until thickened and
- bubbly. Remove from the heat; cool.
- Line a 9-in. pie plate with bottom crust. Add filling. Roll out
- remaining pastry; make a lattice crust. Seal and flute edges. Cover
- edges loosely with foil. Bake at 400° for 10 minutes Reduce heat
- to 350°. Remove foil; bake 40-50 minutes longer or until crust
- is golden brown and filling is bubbly. Cool completely. Yield: 6-8
- servings.
Nutrition Facts: 1 serving (1 slice) equals 452 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 80 g carbohydrate, 3 g fiber, 3 g protein.