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Fresh Double Berry Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1 1/4
cups
Plus 1 T sugar 1
tablespoon
Cornstarch 3
teaspoons
Quick-cooking tapioca 5
cups
Assorted fresh or frozen
Thawed raspberries and
Blackberries-can use canned,
drain well; 2 times
2
tablespoons
Raspberry liqueur 1
package
(15-oz) PILLSBURY All Ready
Pie Crust 1/8
teaspoon
Ground cinnamon
Directions:
Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate. Flute edges and bake at 450~ for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour.
Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts).
Place pie on baking sheet; bake at 375~ for 1 hour.
Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
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