All-Strawberry Pie

Page 140

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

The flavor of the pie was terrific, though I did have to use a cup of blueberries. The problem was that it was soupy when I cut it, even after 45 minutes in the oven and a few hours on the cooling rack. My strawberries weren't particularly juicy even after sitting with the sugar/cornstarch mix. Next time I may add an extra teaspoon cornstarch or allow the berries to macerate a little longer and hold back some of the juices.

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