8 cups of berries
1/2 to 1 cup sugar
3 tbl corn starch
Pinch of salt
1/4 teaspoon cinnamon
Pinch of nutmeg
1 tbl lemon juice
Zest from 1 lemon -- optional, but makes it so good!
2 tbl unsalted butter cut in bits
Milk as needed
2 refrigerated prepared pie crusts
1/ Heat oven to 450
2/ Gently toss berries with sugar, cornstarch, salt, spices, lemon juice, and zest.
3/ Pile into rolled out dough -- making the pile a little higher in the center.
4/ Dot with the butter
5/ Cover with the top crust
6/ Seal edges with fork or fingers
7/ Place pie on baking sheet -- to catch drips
8/ Brush top of pie with milk and sprinkle with sugar
9/ Cut 3-4 slits in top of crust -- to allow steam to escape
10/ Bake for 10 minutes at 450
11/ Reduce heat to 350 and bake for another 40-50 minutes or until golden brown
12/ Cool on rack before serving warm or at room temperature
All pictures, the recipe, and the warm afternoon of baking generously and graciously providing by my friend Megan and her daughter Katie. Note, Sarah had three outfit changes during the course of baking pie. Megan is all patience with a girl's need for the perfect dress. In the end, she provided a dress with butterflies!
God willing, I'll be back later with an update to the plans for C week and perhaps a bit more on those 31 Days to Remind Myself of the Mission.