FILLING: Take one quart of berries and...
- Clean half of the quart of berries and set aside to dry.
- Combine: 1/2 quart of berries (the other half) mashed, 1 cup sugar, 1/2 cup water, and 3 Tbs. cornstarch.
- Cook on medium heat and stir. *The mixture will thicken as it nears a boil, and when the appearance suddenly changes from "cloudy" to clear and thick, remove from heat.
- All the mixture to cool.
- Place the cleaned berries on the bottom of the crust, and pour the cooled mixture on top to complete pie.
*Keep refrigerated, and don't forget: this is not a long lasting pie. It will turn soggy after just a few days, so plan to make and eat in 1-2 days.
This same direction is also good for strawberry shortcake; bought an 8 pack of shortcakes (sm) at the store, topped with fresh thin sliced berries, and covered in the pie filling--with whipped cream on top, of course!
ReplyDeleteWhen you cook the PIE CRUST solo for this pie, a pie crust by itself should cook for 9-10 minutes at 425 degrees. Ruby and Mom are nerds for knowing that off the top of their heads!
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