Ingredients: |
Ingredients: Store bought pie crust
Filling:
5 cups of berries cut into bite size pieces, (any berries are good) I use raspberries, strawberries and
blackberries.
3 tbsp cornstarch
½ cup sugar
Butter Crumb Crust Ingredients:
½ cup flour
½ cup sugar
½ cup butter
Additional Items to Use:
pastry blender
aluminum foil
raw beans
egg white
extra stick of butter
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Directions: |
Directions:Filling:
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 ½ 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 º
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. |
This recipe for Bear's Berry Butter Crumb Pie is from