Edith's Strawberry Pie
Make and bake a pie shell. Let cool.
Wash and dry strawberries saving large ones to place on bottom of shell. I had such large ones that I cut them in half and laid flat side down.
Mash 1 cup of smaller strawberries and measure (add water if necessary) to make 1 cup.
To a saucepan add:
1 cup of mashed strawberries
3 T cornstarch mixed with 1 c sugar (I used 3/4 cup)
1 t lemon juice
Bring to a boil, stirring constantly. When thick (after a minute or so), remove from burner and set aside to cool.
When syrup is lukewarm, pour over strawberries in pie shell and refrigerate. Top with whipped cream.
First, I have no idea how blackberries turned red in the oven, but they did.
I used the Blueberry Pie recipe from my Betty Crocker Pie and Pastry Book.
Pastry for 9-inch two-crust pie
1/2 c sugar
1/3 c flour
4 c fresh blueberries
1T lemon juice
2 T butter or margarine
Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix lightly with berries. Turn into pastry-lined pie pan; sprinkle fruit with lemon juice and dot with butter. Cover with top crust which has slits in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 9 inch pie 35 to 45 minutes or until crust is nicely borwned and juice bubbles through slits. Serve warm.