Monday, January 25, 2016

#3747 - Double Berry Pie

(by Shirley McNevich)

1 unbaked pie crust dough
18oz. fresh blackberries
6oz. fresh raspberries
2/3 cup white sugar
1/4 cup water
2 TBSP cornstarch
1 cup heavy whipping cream
1/4 cup Domino's powdered sugar
1/3 cup Breakstone's sour cream
1 tsp. vanilla

Place pie dough into a greased 9" pie plate, use the tines of a fork to prick holes into the bottom of the crust, flute the edges and spray the inside of the pie crust dough with Pam. Place a second pie plate into the pie dough (to keep dough from shrinking when baking). Bake at 475 degrees 8-10 minutes or until lightly browned, then cool completely. In a bowl add the fresh blackberries, fresh raspberries and white sugar--toss gently to mix. Pour the 1/4 cup water over the berries and let them sit for 20 minutes. After 20 minutes, drain the berries well but keep the juice. Measure the berry juice--if less than 1 1/4 cups, add just enough water to make 1 1/4 cups liquid total. In a saucepan over medium heat add the berry juice and cornstarch--stir well. Keep stirring/cooking until mixture boils. Once boiling, remove from heat and cool the cornstarch mixture for 10 minutes. Spoon the drained berries into the cooled crust. Stir the cornstarch mixture one more time, then evenly spread the cornstarch mixture over the berries. Refrigerate overnight. When ready to serve, place your mixer bowl into the refrigerator for 20 minutes. Remove mixer bowl from refrigerator and place it on your mixer. Add the heavy whipping cream and powdered sugar--beat until you get soft peaks. Add the sour cream and vanilla--beat. Slice pie and place on plates, then top with the sour cream mixture.

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