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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

FRESH BERRY PIE Recipe

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This recipe for FRESH BERRY PIE is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅞ c (¾ c and 2 T) sugar
5 T GOLD MEDAL™ Flour
½ t cinnamon
4 c fresh berries, blackberries, raspberries or blueberries
1⅓ T butter
2 T water, if needed
1 T lemon juice, optional
2 unbaked pastry shells, 9" top and bottom crusts
Directions:
Directions:
Preheat oven to 425°. Place lower pastry into 9" pie pan. Gently ease and fit pastry into pan. Trim even with pan. For filling, mix together sugar, flour and cinnamon. Mix lightly through fresh berries. If fruit is dry, sprinkle water over it. Pour berries into pastry-lined pan. Place top crust over berry filling. Trim top crust to rim. Seal by pressing gently with fork or by fluting edge. Snip 3 or 4 small slits near center. Bake about 40 minutes; until golden brown and juice begins to bubble through slits in crust. Serve slightly warm, not hot.

NOTES: For tart flavor, add lemon juice to the blueberries. The original recipe used Stir-N-Roll Pastry.
Personal Notes:
Personal Notes:
This recipe is taped in the Blue Stenographer Pad. It probably came from inside flour sack, magazine or the mail.

 

 

 

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