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    Longhorn Restaurant Four-Berry Pie


    Source of Recipe


    Shunick at mimi's

    Recipe Introduction


    Posted by Shunick. Looks wonderful!

    Recipe By :Sunset, AUGUST 2001

    List of Ingredients




    1 cup sugar
    1/4 cup cornstarch
    2 tablespoons butter -- melted and cooled
    2 each 9 inch pie shells
    1 1/4 cups blackberries
    1 1/4 cups raspberries
    1 1/4 cups sliced strawberries -- 1/4-inch thick
    1 1/4 cups blueberries

    Recipe





    In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.


    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.


    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.


    Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill in an airtight container up to 1 day.


    Description:
    "A fruity pie of blackberries, raspberries, strawberries and blueberries."
    Source:
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - February 21, 2009"
    T(Cook/Bake Time):
    "0:55"
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    NOTES : 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.

 

 

 


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