Fresh Double Berry Pie

* Exported from MasterCook *

Fresh Double Berry Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Plus 1 T sugar
1 tablespoon Cornstarch
3 teaspoons Quick-cooking tapioca
5 cups Assorted fresh or frozen
Thawed raspberries and
Blackberries-can use canned -- drain well; 2 times
2 tablespoons Raspberry liqueur
1 package (15-oz) PILLSBURY All Ready
Pie Crust
1/8 teaspoon Ground cinnamon

Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well.
Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet
according to package directions for a filled one-crust pie using a 9-inch
pieplate. Flute edges and bake at 450~ for 9 to 11 minutes. (If crust puffs up,
gently press back to bottom and sides of dish with back of a wooden spoon.)
Unfold remaining piecrust sheet; sprinkle with flour.
Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap
around edge of pie; reserve extra piecrust. Set aside. Spoon filing into
prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie
with tips pointing to center. Using a heart-shaped canape cutter, cut remaining
piecrust sheet into heart shapes. Place small hearts over filling (turn
opposite direction from larger hearts).
Place pie on baking sheet; bake at 375~ for 1 hour.
Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool
completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with
strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

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