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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I use the first ripe berries of the season to make this fruity pie.Monica Gross, Downey, California Ingredients:
5 cups fresh blackberries, divided |
1 pastry shell (9 inches), baked |
1 cup water, divided |
3/4 cup sugar |
3 tablespoons cornstarch |
red food coloring, optional |
whipped topping |
Directions:
1. Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
2. In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.
3. Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
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