Thursday, July 3, 2008

The Pie Recipe

You can use blackberries, blueberries, and rhubarb as well for this pie. I hope you consider this a "keeper".

1 1/3 C. Half & Half
1 C. sugar
1/2 t. salt
4 T. plus 1t. flour
dash cinnamon

2 C. fresh berries, cleaned and drained

In a small saucepan, barely heat all of the above ingredients enough just to dissolve the sugar. I don't get it hot-just whisk it enough to make it smooth and take off the heat. In the bottom of a prepared pie shell, put in 2 cups of the berries. Pour mixture over berries and bake 50 minutes @ 375 degrees. Middle will be slightly shaky like a custard pie. Let cool if you can.

You can reduce the sugar to 2/3 cup if using strawberries or blueberries. This recipe is very forgiving. I've used heavy cream instead of Half & Half and reduced the flour slightly and it came out beautiful as well.

Happy summer!