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Instructions |
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Make pastry first. Bake at 450 degrees for 12 minutes. Watch carefully.
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Wash berries and hull them. Mash 1 pint in flat bottomed saucepan. Mix the sugar and cornstarch and salt well and stir into mashed berries. Then stir in the boiling water and cook stirring until thick. Reduce heat to very low and cook stirring for five minutes. Remove from heat and force through a strainer.
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Discard seedy pulp. Add lemon juice(do not add before this point or it may cause sauce to go thin) Cut remaining 2 pints of berries in halves reserving 9 big perfect ones for the top. Fill baked pie shell with sliced berries sprinkling an additional 2 tbsp sugar through and over berries. Arrange the big perfect berries in a circle on the top and slowly and carefully pour the hot strained glaze over berries being sure it flows into all crevices between berries and covers the entire surface.
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Cool at room tempature. Garnish with whipped cream if desired. Serve same day as made.
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Originally Submitted
7/23/2011
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