June 7, 2009

Countryside Berry Pie

Sunday Dinner  

Thanks Marilyn,
I found a nice bag of blueberries on our front porch yesterday. What a nice surprise. I've been thinking all day what to do with them first. This recipe is an all time, summertime favorite and goes so well with a big dollop of vanilla ice cream. Berries came from Betty's in west Mobile.  

Countryside Berry Pie  
8 servings  
1 cup sugar 
1/4 cup cornstarch 
1/2 teaspoon ground cinnamon, optional 
Dash salt 
1 cup fresh blueberries 
1 cup fresh strawberries 
3/4 cup fresh blackberries 
3/4 cup fresh raspberries 
1/2 cup water 
2 tablespoons lemon juice 
Pastry for a double-crust pie (9 inches) 
2 tablespoons butter  
    In a large saucepan, combine the sugar, cornstarch, cinnamon if desired and salt. Stir in the berries. Add water and lemon juice. Cook over medium heat until mixture just comes to a boil. 
    Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with berry filling and dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 45-50 minutes or until the crust is golden brown. 
    Cool on a wire rack. Store in the refrigerator.


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