1 1/2 c Fresh Raspberries
1 1/2 c Fresh Strawberries; rinsed;
-hulled, and sliced
1 c Fresh Blueberries
1 Prepared; (9-inch) Pastry
-Shell
3/4 c Granulated Sugar
3 tb Cornstarch
1 1/2 c Water
1 pk Strawberry Gelatin;
-(4-serving size)
1 ct (8-oz.) Whipping Cream
In a large mixing bowl, combine all three berries and pour the mixture into
the prepared pastry shell.
In a medium saucepan, combine the sugar and cornstarch. Gradually stir in
the water until a smooth mixture is formed. Making sure to stir constantly,
cook the mixture over medium-high heat setting until it comes to a boil.
Boil for one minute and remove the mixture from the heat.
Stir in the strawberry gelatin until dissolved. Let the mixture cool to
room temperature and pour it over the berries in pastry shell.
Refrigerate the berry pie for 3 hours prior to serving. Whip the fresh
cream just before serving and spread evenly over the entire pie, then slice
and serve.
Yields
8 servings