Upside-Down Berry Pie
Laura Dale
Ingredients for Crust:
1 ¼ cups all purpose flour
½ teaspoon salt
1/3 cup shortening
3-4 tablespoons cold water
Ingredients for Filling:
2 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
¼ cup sugar
2 cups fresh blueberries
1 handful each (1 cup total) of: raspberries, blackberries, and strawberries
1 cup of sugar
3 tablespoons cornstarch
Instructions:
Prepare and roll out pastry. Line a 9-inch pie plate; trim to ½ inch beyond edge. Flute edge and prick pastry. Bake in 450° F oven for 10-12 minutes; cool.
For meringue, beat whites, vanilla, and cream of tartar till soft peaks form. Gradually add ¼ cup sugar; beat till stiff peaks form. Spread on bottom and sides of pastry. Bake at 350° F for 12 minutes, cool.
Mash barriers; add water to measure 2 cups. Combine 1 cup sugar, cornstarch, and mashed berries; cook and stir till bubbly, then cook and stir for 2 minutes longer. Cool and spread over meringue, chill. Whip cream and spread over pie. Top with extra berries and mint leaves.