Mix the fruit, sugar, thickener, lemon juice, and salt and let stand for 15 minutes. Pour the mixture into the pie crust, and dot the butter over the top of the filling. Cover the filling with the second pie crust, and slice several slits in the top crust to allow for steam to escape.
Bake the pie in the lower third of the oven for 20-30 minutes. If it starts to brown too much, cover the edges with foil. Slip a baking sheet under the pie, and reduce the oven temperature to 350°. Continue to bake for about 30 more minutes, until thick juices bubble through the vents.
Allow pie to cool. It can be served warm from the oven, but the filling will not set up as much.
Makes one 9-inch pie Fruit pies are pretty easy and pretty forgiving. All you need are a few ingredients, and you can even be pretty experimental with the amounts. I used all blackberries, but you can use any combination you want-blueberries, apples, cherries, peaches, pineapple, anything. Sour or tart fruits may require more sugar- taste your fruit. Juicier fruits may need more thickener- berries are pretty juicy while apples are straightforward. I like tapioca for my fruit pies- it thickens without adding too much flavor and doesn’t change the color of the filling. I find that cornstarch adds a gritty feeling while flour makes a creamy filling. Buttermilk Sherbet recipe above
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