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Longhorn Restaurant Four-Berry Pie




Source of Recipe


Shunick
Longhorn Restaurant Four-Berry Pie

Recipe By :Sunset, AUGUST 2001

Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.