Razzleberry Pie, Made w/ Instant ClearJel®

Razzleberry Pie
Makes: 8-inch pie
Filling:
1 cup granulated sugar
Or granulated Whey Low
1/3 cup Instant ClearJel® powder
1 1/4 cups water (10-oz)
4-oz blackberries, fresh or frozen (1 rounded cup)
4-oz blueberries, fresh or frozen (ditto)
4-oz raspberries, fresh or frozen (ditto)
1 Tbsp lemon juice

The Crust:
2 layer pie crust, prepared

Bring the water to a boil in a medium saucepan and stir in blackberries; remove from heat to cool.

In a bowl, thoroughly mix the sugar or Whey Low and ICJ together before adding to the cooled blackberries. Fold in the remaining berries and lemon juice. Set aside to cool.



The Crust: Prepare your favorite pastry crust to line an (8-inch) pie tin with. Spoon in the filling. Lightly moisten the crust edge with water; top with second crust and crimp to seal.

Refrigerate crust 30 minutes (before baking) improves the crust and helps reduce shrinkage.

To Freeze: At this point, you can freeze - seal in a twist-tied or zip-bag - up to 4 months

To Bake: Place chilled (or unthawed) pie in a 375°F oven, bake 60 minutes (90 minutes, if frozen).

Helpful Tip: You can know when the BOTTOM crust is done, by slightly shaking the pan's edge, the bottom crust should Shift Slightly once fully baked. If it doesn't, bake for 5 minutes more at a time until it does.

Related Recipe: see Buttermilk Pie Crust for a lovely pastry! Plus I've blogged several over pies, look for PIES under Top Catagories (scroll down) on left side.