Berry Pie
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 6-8 servings.
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, Missouri
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
-
1.
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.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC