Berry Pie Recipe
Ingredients
| Flaky Pastry | ||
| Blue berries | 6 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| 4 tablespoons cornstarch or tapioca | ||
| Blueberry lemon | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Milk | ||
Directions
Preheat oven to 425°.
Prepare pastry and refrigerate while making filling.
Place berries in a large bowl and sprinkle with sugar and cornstarch (and lemon juice, if making blueberry pie).
Gently stir to blend well; set aside.
Roll out pastry for bottom crust
Place berries and their juices in pastry shell and dot with butter.
Roll out top crust, place over filling, and flute edge to seal
Brush top lightly with milk.
To prevent excess browning of rim, wrap edge with a 2 to 3-inch-wide strip of foil.
Set pie on a rimmed baking sheet and bake on lowest rack of oven.
Bake for 30 to 35 minutes.
Remove foil and continue to bake for 25 to 30 more minutes.
Let cool on a rack.
Prepare pastry and refrigerate while making filling.
Place berries in a large bowl and sprinkle with sugar and cornstarch (and lemon juice, if making blueberry pie).
Gently stir to blend well; set aside.
Roll out pastry for bottom crust
Place berries and their juices in pastry shell and dot with butter.
Roll out top crust, place over filling, and flute edge to seal
Brush top lightly with milk.
To prevent excess browning of rim, wrap edge with a 2 to 3-inch-wide strip of foil.
Set pie on a rimmed baking sheet and bake on lowest rack of oven.
Bake for 30 to 35 minutes.
Remove foil and continue to bake for 25 to 30 more minutes.
Let cool on a rack.
Chef
