While I didn't think to photograph the entire pie-making process, I did make an amazing Berry Patch Pie over the Fourth of July. This was done in a tiny kitchen with next to no counter space. However, all of the berries were relatively fresh (within a couple weeks of being boughten) and due to that, it was amazing. I LOVE using fresh ingrediants, from meat to berries to herbs. It's not the gadgets you have in your kitchen (I was up in the middle of the woods where if you wanted to make stiff-peaked merangue, you had to beat it with a wooden spoon), it truly is the chef.
The pie was very simple, realitivly healthy, and shockingly delicious. My family, from siblings to grandparents, stated strongly that it was the best berry pie they've ever had (and our family has had a lot!). :)
Berry Patch Pie
1 pastry for a 9-inch pie
3/4 c. sugar
1/4 c. corstartch
2 c. halved, or chopped, fresh strawberries
1-1/2 c. fresh raspberries
1 c. fresh blackberries
1 c. fresh blueberries
1 T. lemon juice
1. Prebake pie crust: line unpricked pastry w/ a double thickness of heavy-duty foil. Bake at 450 for 8 min. Remove foil and bake 5-7 minutes longer or until golden brown. Cool.
2. Meanwhile, in a large sauces pan, combine sugar and cornstartch. Stir in strawberries, blackberries, blueberries and 3/4 c. of the raspberries and lemon juice. Cook over med heat, stirring occasionally until it just comes to a boil. Gently stir in the other 3/4 c. of raspberries. Pour into crust. Cool completely.
My family enjoyed this pie warmed in the microwave with a scoop of vanilla ice cream. I personally didn't split the raspberries into two batches, I put them all in immediatly and they unfortunantly all broke apart. I also made it with a graham cracker, not pastry, crust.
Nutritional facts for 1/8 of pie w/ pastry crust: 250 Cal; 7 g fat (3 g Sat); 5 mg chol; 101 mg sod; 46 g carb; 4 g fiber; 2 g protein.
Enjoy!!
1 pastry for a 9-inch pie
3/4 c. sugar
1/4 c. corstartch
2 c. halved, or chopped, fresh strawberries
1-1/2 c. fresh raspberries
1 c. fresh blackberries
1 c. fresh blueberries
1 T. lemon juice
1. Prebake pie crust: line unpricked pastry w/ a double thickness of heavy-duty foil. Bake at 450 for 8 min. Remove foil and bake 5-7 minutes longer or until golden brown. Cool.
2. Meanwhile, in a large sauces pan, combine sugar and cornstartch. Stir in strawberries, blackberries, blueberries and 3/4 c. of the raspberries and lemon juice. Cook over med heat, stirring occasionally until it just comes to a boil. Gently stir in the other 3/4 c. of raspberries. Pour into crust. Cool completely.
My family enjoyed this pie warmed in the microwave with a scoop of vanilla ice cream. I personally didn't split the raspberries into two batches, I put them all in immediatly and they unfortunantly all broke apart. I also made it with a graham cracker, not pastry, crust.
Nutritional facts for 1/8 of pie w/ pastry crust: 250 Cal; 7 g fat (3 g Sat); 5 mg chol; 101 mg sod; 46 g carb; 4 g fiber; 2 g protein.
Enjoy!!
