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Berry Pie

Source of Recipe


From "Pie Pie Pie" by John Phillip Carroll






List of Ingredients



• Double-crust recipe of your choice
  
• 1 cup sugar
  
• 2-1/2 Tbsp cornstarch
  
• 1/4 tsp salt
  
• 6 cups of fresh berries (or a mixture of berries, such as raspberries and strawberries), about 1-3/4 pounds
  
• 2 Tbsp unsalted butter, cut into small pieces
  






Instructions



1. Preheat oven to 425° F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
   
   
2. In a large bowl, stir together the sugar, cornstarch and salt. Add the berries and toss to coat them evenly. Pile the mixture in the dough-lined pan, mounding the fruit slightly in the center, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, cut a few vents in the top for steam to escape.
   
   
3. Bake for 25 minutes, then reduce the heat to 350° F. Bake about 35 minutes longer, or until the juices are bubbling and the crust is browned. Serve warm or at room temperature.
   
   Makes 1 pie.