Strawberry, Blackberry & Blueberry Pie
Because strawberries aren’t very sweet right now and H‑E‑B has Sweet Karoline blackberries that are AMAZING right now and I had frozen blueberries on hand, I decided to make a triple berry pie! Also FYI H‑E‑B has 1 lb containers of strawberries for $.97! So am I running back to the store for more strawberries at that price?? Yes indeed I am. Decided to make two strawberry pies for a dinner party Friday night. Topped with homemade whipped cream, it will be a wonderful way to end a meal with friends!
But tonight to have dessert while Mr Randy and I watch The Wheel & Will Trent, we will reward ourselves with this triple berry pie! Since we worked out in garage trying to reduce our 24 plastic tubs of seasonal decor down to 10 tubs, we feel that we should reward ourselves with a delicious and beautiful pie!
Bake a one crust pie crust according to directions (or make your own crust which always taste better)
Slice 1 lb of cleaned fresh strawberries and add 1/2 cup of blueberries (either fresh or frozen)
1 cup (the 8 oz container) of sweet Karoline Blackberries. (If you have not had these, run don’t walk to your nearest H‑E‑B and they are worth the $2.97).
Combine all berries in a bowl and while crust is cooling after baking it, make the syrup!
1 cup water
1/2 cup sugar
3 tables corn starch
1 small package of strawberry jello
Combine the sugar and cornstarch to the water over medium heat. Stirring constantly, until mixture is thickened!
Remove from heat and stir in the package of jello and mix until smooth.
Set mixture aside for 20-30 min (I put mine in fridge for 15 min)
After mixture has cooled a little. Pour over the combined bowl of berries. Then pour directly into cooled pie shell. Set in fridge and allow the syrup to thicken and keep in fridge until ready to serve. Make whipped cream and cover the top of berries.
Chocolate Castles 