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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I always have a supply of frozen berries and love to make this pie. Thaw just enough to separate- could use fresh if available. Feel free to use more or less of a certain berry, as long as the total amount is around 4 cups. Ingredients:
pastry for double-crust pie |
1 cup white sugar |
1 pinch salt |
1/4 cup cornstarch |
1/2 teaspoon cinnamon (optional) |
1 cup blueberries |
1 cup strawberry |
3/4 cup blackberry |
3/4 cup raspberries |
1/2 cup water |
2 tablespoons lemon juice |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
2. Stir in berries and add water and lemon juice.
3. Cook over medium heat just to the boiling point- it should be thickened. If berries are frozen this takes a little while.
4. Pour into pie shell and dot with butter.
5. Top with a lattice crust or full crust with slits cut.
6. Brush top with milk and sprinkle with sugar.
7. Bake at 350 for 45 minutes.
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