After a 3.5 year hiatus, it is time to get back into the swing of posting recipes for you. As I’m sure you all know, it is finally berry season again and so a few weeks ago, with a sale on fresh raspberries afoot, my mom and I got together to make one of our seasonal favourite family recipes: this glazed berry pie.
This recipe originated many years ago from the mother of a very dear friend of my parent’s in Liverpool, Nova Scotia. It is a fresh berry pie and requires a blind baked pie shell. I’m not including a pastry recipe here, as most people have their own, but I have been using a buttery pastry recipe from a community-loved baker, Jana Roerick, on Saltspring Island (where I am from). If you are interested in her cookbook, A Little Island Bake Shop, check out www.janasbakeshop.ca.
My Nikon battery was charging and we were feeling hungry so the photo quality is not quite up to par for me. Hopefully the iPhone photos are still appetizing enough that you give this delightful recipe a go.
1 quart strawberries or raspberries, cleaned and hulled
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1 pie crust, baked and allowed to cool to room temperature
Reserve and blend or sieve 1 cup of the fruit. If making with raspberries, the seeds should be separated from the blended reserved fruit using a sieve.
Combine the sugar, cornstarch, salt and water in a saucepan. Cook stirring until thickened over low hear 10-15 minutes. Add blended fruit to give colour.
Put whole berries into baked pie shell. Pour syrup over berries, coating them thoroughly.
Chill for at least 4 hours to allow glaze to set. Serve with whipped cream.