High Time for Pies!

Here are a couple of pies I've made in the last week.

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.

Blackberry Pie

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.