This pie is a great way to celebrate Pi Day, (March 3.14)
Filling
4 ½ cups berries*
1 ¼ cups sugar (use ¾ cups baker’s sugar)
5 tablespoons corn starch
1 tablespoon butter
½ teaspoon salt
Crust
Pastry for Two –Crust Pie or a refrigerated pie crust
Garnish
Powdered Sugar
In medium saucepan, combine berries, sugar, cornstarch and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.
Prepare pastry for Two-Crust Pie using 9-inch pie pan. Heat oven to 425 degrees. With a fork, make little indentions in pie crust bottom and sides. Pour filling into pastry lined pan; dot with butter.
If desired, make lattice top, cut remaining pastry into ½ inch wide strips. Arrange strips in lattice design. Trim edges and flute. With any remaining pastry, form small pea-sized balls and place over the crossings in lattice pattern.
Bake at 425 degrees for 35 to 45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with Chocolate Leaves.
Yield: 6 – 8 servings
- Tip: frozen whole raspberries, thawed and well drained, can be substituted for raspberries
**You can also mix most berries into this pie. Be sure to use unsweetened berries. I have used raspberries, pureed strawberries, blackberries and blueberries.
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