 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!Dawn Mangan, Bismarck, Missouri Ingredients:
1-1/2 cups sugar |
4 tablespoons plus 1-1/2 teaspoons cornstarch |
3/4 cup cold water |
3 tablespoons lemon juice |
3 cups fresh blueberries |
1 cup fresh raspberries |
1 cup fresh blackberries |
pastry for double-crust pie (9 inches) |
Directions:
1. In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.
2. Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely. Yield: 6-8 servings.
|
|