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Fruits of the North Pie<\/p>\nFruits of the North Pie<\/p>\n
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Pastry for single-crust pie (9\u201d)<\/p>\n
\u00be c. sugar<\/p>\n
\u00bc c. cornstarch<\/p>\n
2 c. fresh strawberries<\/p>\n
1 \u00bd c. fresh raspberries<\/p>\n
2 c. fresh cut rhubarb<\/p>\n
1 c. fresh blueberries<\/p>\n
1 T. lemon juice<\/p>\n
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On a lightly floured surface, unroll pastry. Transfer to a 9\u201d pie plate. Trim pastry to \u00bd inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack.\u00a0 While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fruits of the North Pie Pastry for single-crust pie (9\u201d) \u00be c. sugar \u00bc c. cornstarch 2 c. fresh strawberries 1 \u00bd c. fresh raspberries 2 c. fresh cut rhubarb 1 c. fresh blueberries 1 T. lemon juice On a lightly floured surface, unroll pastry. Transfer to a 9\u201d pie plate. Trim pastry to \u00bd inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil….<\/p>\n