Your favorite standard pie crust.
***Makes enough for 5 pies!
Filling:
4 3/4 c. water
3 1/3 c. sugar
1 large (6 oz.) package raspberry jello
1 1/3 c. cornstarch
Combine in large saucepan. Stir constantly and bring to a boil. Boil until it is clear and thick.
Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb. frozen blueberries
You just need 3-4 lbs of a variety of berries!
Pour into pie crusts, top with crust. Can freeze for later, or cook immediately.
Brush top crust with a little milk and sprinkle with sugar.
Bake at 375 degrees 45-60 minutes if not frozen; 60-75 minutes if frozen.
From Lisa Clawson
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