2 15 oz refrigerated pie crusts
1 16 oz. bag of frozen berries, thawed and drained
3/4 cups sugar
3 tablespoons cornstarch
2 tablespoons butter
Preheat oven to 375° F. Roll out pastry for bottom crust and line 9 inch pie pan. Roll out pastry for top crust and set it aside.
Combine berries, sugar
and cornstarch. Pile fruit in pie plate on top of crust. Dot with
butter. Cover with top crust; trim and flute edges. Cut a few slits in
top crust for steam to escape.
Bake 40 minutes or until juice is bubbling and crust is browned. Cool at room temperature and serve.
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