Pie crust for 2-crust pie
4 cups fresh or frozen tart cherries or berries
1 to 1 1/2 cups granulated sugar, depending on tartness
4 tablespoons corn starch
1 1/2 tablespoons butter to dot
Directions:
(Note): Allow time because you will heat the fruit and then let it cool before pouring into the pie crust.
Place cherries/berries in medium saucepan and heat on stove until the berries give off considerable juice. Remove from heat.
Mix sugar and cornstarch in a small bowl and then pour into the hot fruit and stir well. Return to stove and cook over low heat until thickened, stirring frequently. Remove from the stove and cool. (Note): If the mixture is too thick, stir in a little water. If it is too thick, stir in a little more cornstarch.
Preheat the over to 375 degrees F.
Prepare pie crust for 2-crust pie. Roll out one piece to fit in an 8 to 9-inch pie pan. Pour the cooled fruit filling into the bottom crust. Dot with butter. Roll out the top crust and place on the pie, fluting the edges. Make a slit in the middle of the pie to let steam escape. Cover the edges with aluminum foil to prevent burning.
Bake for 50 to 60 minutes until lightly browned. (Remove the foil from the edges for the last 10 minutes of baking.) Remove from oven and place on a rack to cool before slicing and serving.
Enjoy!
Flaky Pie Crust Recipe
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