Berry Pie

A recent book I read is the inspiration for this pie. In The Confession Club by Elizabeth Berg, a group of ladies meeting together for food and friendship evolved to be a group for shameful confessions and support. The author described what was being served by each hostess, and food became integrated into the story. Everyone needs a group of friends like those in the confession club. This book took on some tough topics, yet it was an easy read and leaves the reader with the feeling that things do work out for the best. I was delighted to find a bonus pie recipe included in the book, and this is my adapted version of that recipe. The original recipe called for 2 cups frozen blueberries and 1 1/2 cups frozen cranberries. I had a mixed blend of frozen berries, so I used that. Thanks, Elizabeth Berg, for the book and the recipe.

Berry Pie

Pastry for a 2-crust pie (homemade is best, of course, but I used refrigerated crusts for this one.)

1 cup sugar

3 tablespoons cornstarch 

dash of salt

3 1/2 cups frozen berries 

Sparkling sugar, optional

Preheat oven to 425 degrees F. In a small bowl, whisk together sugar, cornstarch, and salt. Place berries in a larger bowl, then stir the sugar mixture into the berries. Spread berries into a pastry lined pie pan. Add the top crust. Crimp edges and cut vents. Sprinkle with sparkling sugar, if desired. Bake for 40 – 50 minutes, shielding the edge of the crust about halfway through the baking time. Serve plain or with ice cream or whipped cream.