On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie
plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line
unpricked pastry with a double thickness of heavy-duty foil. Bake at
450 F for 8 minutes. Remove foil; bake 5-7 minutes longer or until
golden brown. Cool on a wire rack.
Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir
in berries and lemon juice. Cook, stirring occasionally, over medium
heat until mixture just comes to a boil; pour into prepared crust. Cool
completely on a wire rack.
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