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Categories:Viewed: 11 - Published at: 4 years ago
Ingredients
- 1 (9-inch) pie crust (prebaked or you pre-bake it)
- 6 to 8 c. fresh raspberries and/or blackberries
- 1/3 to 1/2 c. sugar
- 1 1/2 Tbsp. cornstarch
Method
- To pre-bake crust:
- Preheat oven to 375°.
- Place foil or waxed paper over crust, weight it down with dried beans or grains.
- Bake for 15 minutes, remove foil and beans and bake 10 more minutes until lightly browned.
- Remove from oven and cool completely. Place about 2 cups berries in food processor.
- Add 1/3 cup sugar and puree.
- Taste to adjust sugar; set aside.
- Place remaining berries in the cooled crust and gently spread into place.
- Put cornstarch into small saucepan and whisk in pureed berries.
- Bring to boil, then lower heat and simmer, whisking frequently, until thickened (5 minutes).
- Remove from heat and pour over berries in the crust.
- Cool to room temperature or chill before serving.
