Great and east!!! My daughter, who was skeptical, loved it! Only problem was that the crust stuck to the pan, I used a stoneware pie dish, guess I should have greased it. I baked the crust for 14 minutes. Some reviews said the syrup did not thicken , I followed the recipe exactly and it thickened great. I always dissolve the cornstarch with some of the water called for in the recipe before adding it with the other ingredients to make sure it mixes completely. I added the food dye after it thickened. At first, when I tasted the syrup after it thickened, I thought it was sweet, but not what I wanted for the pie. However, after pouring it over the berries in the crust, refrigerating the pie, and then serving, it was perfect. I thought it was the perfect amount of syrup/glaze for the pie, I used 2 quarts of berries ( the size one larger than the pint- think that is a quart), hulled the berries, and laid the berries on their side with the point of each berrie going into the hole where the next berry was hulled. This packed them in, and then had a few extra to stand upright on top. The crust was great for this pie. Definately will make again, so easy and good!
Was this review helpful?
4 users found this review helpful
Great and east!!! My daughter, who was skeptical, loved it! Only problem was that the crust...