Name: Burgundy Berry Pie
Cuisine: United States
Ingredients: 2 c. frozen blueberries, unsweetened; 2 tblsp. water; 1½ c. frozen whole cranberries, unsweetened; 5 tblsp. cornstarch; ⅛ tsp. salt; 1¼ c. sugar

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

A Farm Journal 5-star recipe—from our Freezing & Canning Cookbook

Ingredients

Baked 9" pie shell and cutouts
1¼ c. sugar
5 tblsp. cornstarch

Americas
United States
Dessert
Pie
Vegetarian

Method

Combine sugar, cornstarch and salt in heavy saucepan; stir in water and cook over very low heat until mixture melts and comes to a full boil. Add cranberries; cook gently until soft. Remove from heat, and add frozen blueberries. Cool.
Pour into cooled pastry shell and top with pastry cutouts.

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