South Jersey Dining Guide

QUICK BERRY PIE
Lauren Gaudio - Cherry Hill

2 tbsp water
2 cups raspberries or strawberries
1 cup blackberries
2 cups blueberries (1/2 cup reserve)
1 1/4 cup sugar
4 tbsp cornstarch
4 tbsp water
juice of 1 small lemon
1 pie shell (shortbread or graham cracker crust)

Cook first five ingredients together over medium heat on stove top. Bring to a simmer and simmer for three minutes. Mix cornstarch with 4 tbsp of water and lemon juice. Add to simmering mixture and continue to simmer, while stirring, until mixture is thick and clear. Add the reserved berries. Pour mixture into pie shell. Chill. Serve as is or with whipped cream.

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