Not enough fruit for my 9-inch deep dish pie plate. It baked down to one berry deep, even though I added an extra 3/4 cup of fruit. Worse, though the berries looked and tasted amazing before I put them in the pie, there was no juice. That meant the finished pie was a layer of berries with no set juice to bind them. The finished pie had lumps of flour between the berries. I've made wonderful pies for almost 50 years, but this was a total disaster. It should have had cornstarch instead of so much flour, plus some lemon juice, maybe more sweetener (sugar, Splenda or honey), and some butter. The only thing good about my result was my usual beautiful crust.
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Not enough fruit for my 9-inch deep dish pie plate. It baked down to one berry deep, even...