I am not much of a pie person, to tell the truth. The only kind I like are berry pies and I have never attempted one.
I will not pretend this was the least bit homemade. But it was relatively painless…
1 frozen bottom pie crust
1 refrigerated top pie crust
22 oz mixed berries (mine was heavy on the blueberries, also had raspberries, blackberries and cranberries)
8 oz sugar
2 oz cornstarch
Preheat the oven to 425. Let the pie crusts warm up while the oven is heating up.
Mix the sugar and cornstarch and toss the berries to coat them.
Put the berry mixture in the pie crust (i dumped out some of the extra starch/sugar), cover with top crust and trim excess (didn’t do this – crumbs everywhere!)
Allow to sit for a little while (up to 20 min) then cut slits in top and place in oven on foil-covered sheet for spills.
Rotate after 10 min.
After 20 min, turn oven to 375 and cover edges of crust with tin foil. Allow to bake for 25-35 more minutes or until filling is boiling through.
Let cool a long time before cutting.
It is pretty and tangy and not runny! And fairly easy!