Berry Pie with Fresh Fruit
Use:
gooseberry, currant, blackberry, raspberry, strawberry, blueberry, huckleberry or loganberry [good luck finding some of these! I chose blackberries and strawberries because they were on sale at the supermarket]
Preheat oven to 450º.
Line a pie pan with crust.
Prepare by picking over and hulling:
4 cups fresh berries
Either mix:
2 2/3 tablespoons quick-cooking tapioca
2/3 to 1 cup sugar
[I chose this combo because my berries were soft and juicy already; I didn't want too much liquid]
OR:
mix together until smooth:
2 tablespoons cornstarch
1/4 cup water or fruit juice
then add:
2/3 to 1 cup sugar
Let either mixture stand for 15 minutes after blending it gently into the fresh berries and before putting it into the pie shell. Season the fruit with:
1 1/2 tablespoons lemon juice [my choice, for added zest]
OR
1/2 teaspoon cinnamon
Dot the fruit with:
1 to 2 tablespoons butter.
Cover the pie with a top crust or lattice [my choice, mostly for looks]. Bake in a 450º oven for 10 minutes. Reduce heat to 350º and bake for 40 to 45 minutes.
