On Thu, 20 Nov 2008 21:01:47 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> hahabogus > wrote:
>
>> when I do anything like that I devide up the berries some get cooked with
>> the thickener some stay fresh. then I combine them. About 1/3 get cooked.
>> Instant tapicoa works well.
>
>Is this a two-crust pie that you then bake?

Barb, I've used James Beard's berry pie recipe for years and years
with no problems:

@@@@@ Now You're Cooking! Export Format

Berry Pies

desserts

4 cups berries
1 cup sugar; (+/-)
6 tablespoons flour
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
or
tablespoon 3

Pick over berries and rinse well, drain. Combine with the sugar,
flour, salt and lemon juice. Turn into a pastry-lined pie pan. Dot
with butter. Trim the pastry edge and moisten it. Cover with the top
pastry, trim the edge, crimp the top and bottom edges together and cut
vents for steam. Bake at 450F 15 mins., reduce heat to 350° and bake
25 - 30 mins. longer. Cool on a rack.

Contributor: James Beard

Yield: 8 servings

It's also a good idea to put a cookie sheet under the pie as it bakes
to catch the drips.

Terry "Squeaks" Pulliam Burd

--

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

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