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Dazzle you family and guests
with this delicious triple berry fruit pie.
Razzle
Dazzle Berry Pie
- Pastry for 9-inch double
crust pie, unbaked (see
recipe)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 cups fresh or frozen
unsweetened halved strawberries
- 2 cups fresh or frozen
red raspberries or blackberries
- 1 1/2 cups fresh or frozen
blueberries
- 1 teaspoon lemon juice
- 2 tablespoon butter
- Sugar for sprinkling
- In a large mixing bowl,
stir together sugar and flour. Add strawberries, raspberries, blueberries and lemon
juice; gently toss until berries are coated. If using frozen fruit allow fruit mixture
to stand for 15 to 30 minutes,
or until fruit is partially thawed.
- Turn berry mixture into
prepared pie shell; dot with the butter. Cover with top crust;
trim edge to 1-inch, seal and crimp. Make several slits in top
crust to allow steam to escape. Sprinkle top with sugar, if desired.
- Bake for 1 hour in 375°F (190°C) oven,
or until crust is golden brown and
the juice is bubbling through the slits in top crust. Cool on wire rack.
Makes 8 servings.
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