Ingredients

Instructions

  1. Sprinkle the powdered sugar over the cooked pie crust.
  2. Fill pie crust with 2 cups of the largest berries.
  3. In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
  4. Add in sugar and cornstarch; stir to combine.
  5. Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
  6. Add in lemon juice; stir.
  7. Remove pan from heat and cool slightly.
  8. Pour berry mixture over the berries in the pie crust.
  9. Cover and refrigerate for 4 hours.
  10. Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
  11. Gradually add in sugar and whip until peaks form.
  12. Spoon whipped cream over pie wedges if desired.