- 2 pie crusts
- 16 oz wimberries
- 8 oz Sugar (Granulated)
- 2 T Corn Starch / Corn Flour
- whipped cream (to serve)
Put the berries and sugar in a bowl together, mix, and let stand for 2 hours to let the juices run.
Strain the juices; set the strained berries aside. Seperately, reserve 2 Tbsp of the juice. Place the rest of the juice in a pot, reduce by about half or 2/3.
While juice reduces, prepare your pie crust; place one shell in your pie pan. Roll out the next crust and cut into strips so you can make it into a lattice crust.
Once the juice is reduced as much as is practical given your pot, etc: add the reserved juice to corn starch, stir to make slurry; add slurry to pot. Slowly bring back up to a boil, and boil a further 5 to 10 minutes until thickened.
Add juice mixture to berries, mix. Place in pie shell, put a lattice crust on top, bake at Gas 5 / 375F for 40-45 minutes, until filling is bubbly.
Let stand 20 min to set up; serve with whipped cream.
SJ Notes 11 Aug 2010: The adaptation worked excellently, yielding a gelled pie that didn't run. Tonight's was a half-pie (done in the 5" cake tin, actually), but I expect it to work just fine at the regular size.
SJ Note 27 Jul 2011: The adaptation works okay at full size, though the pie isn't completely gelled and does still run some. I might up the corn starch some. Note to self: try it in our shallow pie dish next time.