Yield
Makes 8 servings
James Carrier

How to Make It

Step 1

In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.

Step 2

Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.

Step 3

Bake on bottom rack of a 375° regular oven or 350° convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.

Step 4

Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.

Longhorn Restaurant, Rock River, Wyoming

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