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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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THREE BERRY PIE DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ball Estate in Garland, Texas in 1989. Notation on card indicates this was Aunt Velma's specialty and Uncle Roger's favorite pie. Ingredients:
1-1/2 cups fresh raspberries |
1-1/2 cups fresh strawberries, rinsed, hulled and sliced |
1 cup fresh blueberries |
9 inch prepared pastry shell |
3/4 cup granulated sugar |
3 tablespoons cornstarch |
1-1/2 cups water |
4 ounce package strawberry gelatin |
8 ounce carton whipping cream |
Directions:
1. In large mixing bowl combine berries and pour mixture into prepared pastry shell.
2. In a medium saucepan combine sugar and cornstarch.
3. Gradually stir in water until a smooth mixture is formed stirring constantly.
4. Cook mixture over medium high heat until it comes to a boil.
5. Boil for one minute and remove from heat.
6. Stir in gelatin until dissolved.
7. Let mixture cool to room temperature and pour over berries in pastry shell.
8. Refrigerate pie for 3 hours prior to serving.
9. Whip fresh cream just before serving and spread evenly over entire pie.
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