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This cream-topped, chilled berry pie will become a summer favorite.
Heat oven to 475°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into a ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters; place into ungreased 9-inch glass pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Place berries, sugar and water in bowl; mix lightly. Let stand 20 minutes.
Strain berry mixture; add water, if necessary, to make 1 1/4 cups juice. Combine juice mixture and cornstarch in medium saucepan; mix well. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture boils. Cool 10 minutes.
Spoon berry mixture into pie shell; pour cornstarch mixture over berries. Cover; refrigerate 4 hours or until set.
Beat whipping cream and powdered sugar in chilled bowl until soft peaks form. Add sour cream and vanilla. Beat until stiff peaks form.
Dietary Fiber: 3g
Great pie recipe...My family loved this fresh berry pie. I will make it again.
need to watch amounts of ingredients very carefully otherwise filling can get to runny
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/83
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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