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Bear's Berry Butter Crumb Pie Recipe

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This recipe for Bear's Berry Butter Crumb Pie, by , is from , 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!

Rebecca Brady - Bill's Sister & Groomswoman



Store bought pie crust

5 cups of berries cut into bite size pieces, (any berries are good) I use raspberries, strawberries and
3 tbsp cornstarch
cup sugar

Butter Crumb Crust Ingredients:
cup flour
cup sugar
cup butter

Additional Items to Use:
pastry blender
aluminum foil
raw beans
egg white
extra stick of butter

Mix berries, cornstarch and sugar in mixing bowl, let sit on counter for 15 minutes, (do not chill). Letting it sit is important to get the right consistency. Your berry mix should be like a chunky syrup when done. If it is not add cornstarch tsp at a time until right.

While filling is setting, coat inside and top edge of pie dish with butter.
Lay pie crust in, gently pressing into shape of dish.
Cut a square of foil slightly larger than your pie dish, lay inside crust and fill with beans to weigh down the crust while baking. (They sell pie weights for this too). This prevents the bottom crust from bubbling. Cut or pinch edges. Bake bottom crust with beans/ per pie package instructions.

Crumb Crust:
Mix flour and sugar in a bowl.
Add butter and cut with pastry blender until all dry ingredients are attached to butter. It will look grainy with pea sized chunks. Do not blend chunks out.

Set oven to 375
Fill baked bottom crust with berry mix.
Sprinkle all of butter crumb mix on top of berries.
Paint bottom crust edges with egg whites and cover edges with foil.
Bake for 50 minutes (center will bubble when done).
Allow to cool before slicing.




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