- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 2 cups 2% milk
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1/2 cup heavy whipping cream
- 1 pastry shell (9 inches), baked
- 1/2 cup crushed strawberries
- 1/2 cup water
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1-1/2 cups quartered strawberries
- 1-1/2 cups fresh raspberries
- In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
- In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
- About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
- Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. Yield: 6-8 servings.
Originally published as Berry Cream Pie in Best of Country Pies 2001, p23
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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