crusts is sure to leave you with a blue-lipped smile on your face. Fresh or frozen berries work just
fine in this, making it a perfect dessert for any time of year. I typically use blueberries, raspberries
and blackberries, but I’ve been known to throw in some chopped strawberries from time to time.
1 full recipe Basic Pie Crust
(2 crusts)
¾ cup sugar
3 tablespoons cornstarch
4 to 4½ cups of berries
(gently rinsed, if fresh; slightly
thawed, if frozen)
1 teaspoon lemon juice
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out the bottom pie crust
to 12 inches in diameter and the top one to 10 inches. Fit
the bottom crust in the bottom of a 9-inch pie dish, with
edges hanging over the sides. Cut a little air vent in the
second crust.
In a large bowl, combine sugar and cornstarch until wellmixed
and there are no lumps. Add berries and carefully
mix to be sure that all berries are coated with the sugar
and cornstarch. Sprinkle on lemon juice. Scoop coated
berries into the pie crust, including any remaining sugar
mixture. Place the second crust on top of the fi lling and
crimp top crust edges to bottom crust edges and trim
excess dough as needed. Brush top crust with milk and
sprinkle with a little sugar.
Cover edges of pie with a pie shield or foil. Bake for 30
minutes, then remove the pie shield and let pie bake for 20
to 25 minutes more, until crust is golden. It may require a
few more minutes of baking if your berries were frozen. Let
pie cool completely before serving to be sure berry fi lling
is set. Store leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 20 MINUTES
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