…years ago if I’d known that desserts have become this easy. Yes, having children made me want to ensure that they have the typical upbringing and so I undertook to bake — well, not a cake, but a pie. A blackberry pie in fact.
Honestly, it was very easy with the advent of the ready-made crust and the blackberries in a light syrup in a can. But the smell of a pie baking in the oven really trumped the “pre-fabricated” aspect.
Here’s how this went.
1 pre-made pckage of two pie crusts. You’ll use one for the top.
2 cans of berries in a light syrup (or 1 can and 1 package of fresh berries which is what I used.)
6 tablespoons of sugar (or Splenda®, again my choice)
3 tablespoons of cornstarch.
2 Tablespoons of lemon juice.
Preheat your oven to 400ºF.
Mix three tablespoons of the sugar (or Splenda®) with the cornstarch.
In a saucepan: empty the berries in light syrup and add the blueberries. Mix in the sugar/cornstarch and cook, stirring constantly, over medium heat. The syrup will thicken. Remove from the heat and mix in the remaining sugar and lemon juice.
Pour the mixture into the pie crust and use the second pie crust as a top, pressing the edges together with your fingers to seal. You may use a fork to make a decorative edge. Poke some holes in the top with the fork to let the steam escape.
Bake for 30 minutes. I’d put a tray under the pie tin as it may bubble up and spill over a bit. Let cool before cutting.
Great with coffee as a hunter’s breakfast in season.