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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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I love Oregon berries. This the first of many berry recipes I hope to put on Zaar. Ingredients:
1 quart raspberries, fresh |
1 1/4 cups granulated sugar |
8 teaspoons cornstarch |
2 tablespoons quick-cooking tapioca |
6 tablespoons water |
4 tablespoons butter |
1 pastry for double-crust pie |
Directions:
1. Mix together raspberries, sugar, cornstarch, minute tapioca and water.
2. Mix and let sit while you make your pie crust.
3. Put berries in bottom crust, and put 4-1 T pats of butter on top.
4. Put on top crust and crimp edges.
5. Make slits in the crust to allow the steam to escape.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake for 45 minutes.
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