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LOCATION: Recipes >> Pies >> Berry 04

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Below are instructions for double crust berry pies; you should
adjust spices, sugar, etc., to fit the particular berry you're
working with. This works beautifully for strawberries, blueberries,
boysenberries, gooseberries, loganberries, blackberries or raspberries.

Pick over and wash berries, removing stems and hulls. Combine 1
1/3 C. sugar and 1/3 C. flour. Add 4 C. ripe berries and toss
gently to mix. Pour mixture into pastry-lined 9" pie pan. Dot
with 2 T. butter. Adjust top crust, cut vents or prick with a
fork, seal and flute edges to make a high-standing rim.

Sugar: The amount of sugar you need depends on the sweetness of
the berries and how sweet you like your pie. Sometimes 1 C. is
enough, and sometimes you will need closer to 2 C. But 1 1/3 C.
is average.

Spice: You can add a touch of spice (don't overdo it) to berry
pies: usually 1/2 tsp. of cinnamon, or 1/4 tsp. cloves or nutmeg.
(I probably wouldn't use any spice in a strawberry pie.)

Lemon juice: Most pie bakers add from 1 to 3 T. lemon juice to
berry pie fillings. They find it brings out the best flavors.
Its addition is optional. (I would do this for a strawberry pie.)

Sugar-sparkle tops: It's standard to brush the top crust of a
berry pie with milk or cream, and sprinkle on 1 tsp. sugar before

Topping: Vanilla ice cream on warm pie.


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