I have so many favorite pie fillings but here's one of my best recipes! You can use fresh when they are in season, and frozen berries work equally as well.
I have wonderful neighbors, who have both blackberry and raspberry bushes. On occasion, I have swapped pies for berries with them and purchased the blueberries fresh in bulk at Sam's Club.
Sam's have sold these large bags of the frozen, tri-berry mix, and grocery stores do often sell it too.
Makes: 8-inch pie
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
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.
And with ice cream on top...
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Labels: ClearJel (Instant), Desserts, Fruit, National Food Days, Pies