A pie.
Of berries.
Whoa.
Unfortunately, the filling did not set as properly as I'd hoped, there was too much juice remaining. But I learned that an all berry pie is not for me. It was too much flavor, even with some ice cream to dilute the richness. I also gained a wonderful, easy, quick crust recipe that I highly recommend. No messing with ice cold water and cutting in fat just so...no, no, no, just beat this together and press it in. I'd pre-bake it too, before filling.
Awesome crust recipe:
1 1/4 C flour
1 stick margarine
3 T brown sugar
1 egg
Press crust into pie pan, bake at 400 for 13-15 minutes.
Over the top, but unsuccessful, pie filling:
2 packages raspberries and 2 packages blackberries
1 package strawberries, sliced
3/4 C sugar
1 T lemon juice
3 T cornstarch
1/2 t cinnamon
I coated the berries with these ingredients, letting sit while the crust baked.
Then added them and baked in the crust for 30 minutes.
Perhaps you can tell me where I went wrong? It was just too much juice after baking. Not enough cornstarch? I don't know, but would value insight in case I ever venture toward baking a berry pie again.
Bottom line: keep the crust recipe, it's so easy and low hassle; ditch the berry filling recipe. Sure was a pretty pie though.
