Longhorn Restaurant Four-Berry Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15-oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, position top crust, and flute edges. Ingredients:
1 cup sugar |
1/4 cup cornstarch |
2 tablespoons butter or margarine, melted and cooled |
5 cups mixed fresh berries (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries), rinsed and drained |
pastry for a 9-inch double-crust pie (see notes) |
Directions:
1. In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
2. Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
3. Bake on bottom rack of a 375° regular oven or 350° convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.
4. Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.
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