Tag Archives: blueberries

Berry Pie

1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
Dash salt
1/3 cup water
1 cup fresh blueberries
1 cup fresh strawberries, halved (or sliced, if large)
1 cup fresh raspberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Pastry for a double-crust pie (9 inches)

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.

Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Chicken Salad with Pasta

1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toasted pecans

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.