Berry Pie

Ingredients

• two heaping tablespoons sugar
• teaspoon corn-starch
• tablespoon flour
• bits of butter

Method

1. 1

   Mix sugar and starch or flour together, sprinkle some in the pie pan, add berries, sprinkle remaining mixture, cover with upper crust, and bake in moderate oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 416. The excerpt below is the record exactly as published.

two heaping tablespoons sugar and tea- spoon corn-starch, or tablespoon flour for each pie, mix thoroughly together, and after lining pie-pan with a good paste, sprinkle one tablespoon of the mixture evenly over bottom, put berries in smooth- ly, sprinkle over remainder of sugar mixture, and if wanted very rich, bits of butter also, cover with upper crust and bake in moderate oven. A little more sugar or flour is needed for some kinds of ber- ries than others, according to their tartness or juciness. Cranber- ries will require double the above quantities, and are nice baked with a A'amond Top made as follows: roll a piece of nice paste very thin, cut into strips a sixth of an inch wide and place in cross-bars three-quarters of an ^^^^^^^ inch apart over each pie, making dia- mlSSKSS^^ mond-sha|)ed spaces ; pinch down the ends, trim off dough, cutting close to rim of pan, and place around the edge, the strip of paste cut with the jagger, as illustrated in the preface ; a handsomer cover is made by also cutting the strips for the top with the jagger. The diamond top is very nice for any berry or fruit pie. Berry-pie

Cook this with the app: pantry check, scaling, and the assistant.