Such an easy and yummy pie! I had barely 4 cups of berries, and the pie was a little wimpy - I think 5 cups would be better. I'd also recommend paying attention to your berries. Mine were a little off-season, so they weren't very juicy and I had no problem with the pie being runny. On the other hand, they were a little tart, so I wish I had used a little more sugar. As far as the baking goes, I was nervous when it started turning golden after the first 15 minutes (at the higher temp), but I kept a close eye on it, and added foil for the last 20 and it made it the whole 35 at the lower temp. Someone told me that when the berry juice/goo starts bubbling up through the slits that it is done. **EDIT: I also made this recipe into mini-pies in my muffin pan, a 3/4 batch made 12 pies, cooked 10 min at 400, then 30 min at 350 - great for a picnic because you don't have to worry about slicing and serving!
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Such an easy and yummy pie! I had barely 4 cups of berries, and the pie was a little wimpy - I...