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Thursday, September 24

Berry pie

Strawberries, blueberries, blackberries, raspberries or another juicy berry
3 to 4 pints
1 cup
3 tablespoons
½ cup
Graham crackers, well crushed

Butter, melted
4 tablespoons
Cream, heavy, whipped
½ cup
  1. Preheat to 375°F. 
  2. Inspect and clean the berries well, and then purée enough of them to make 1 cup of liquid. 
  3. In a medium saucepan, whisk together the sugar and cornstarch. 
  4. Add the water and puréed berries, and bring to a boil, stirring constantly, until thick and bubbly; set aside for about 30 minutes to cool. 
  5. In a small bowl, combine the cracker crumbs and melted butter, and then transfer to a glass pie plate, pressing into the bottom and sides. 
  6. Bake for 10 to 12 minutes to brown; set aside and cool completely. 
  7. Arrange the remaining berries in the crust, and pour the sauce evenly over the top; shake gently to work out any air bubbles. 
  8. Refrigerate for at least 3 hours, and top with the whipped cream before serving.

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