Friday, June 19, 2009

Very Berry Bake

Hubby brought home big bags of frozen blueberries and strawberries from Sam's, along with a package of Pillsbury pie crusts. He donned his chef's hat, and what he whipped up was easy (especially since I didn't do it!) and tasty.

Ignore pan; definitely not Martha Stewart here...

The fruit used can vary in all kinds of ways - fresh, single fruit instead of a combo, etc. This is just what he used. Today, anyway :)

Very Berry Bake

1 pkg Pillsbury pie crusts (2 pie crusts)
8 cups frozen blueberries
8+ cups frozen strawberries
1 tbsp corn starch for each 4 cups of fruit (he used 5 tbsp because of extra strawberries)
1 tbsp stevia for each 8 cups of fruit (he used 2 tbsp)


1. Thaw out fruit, blueberries in one bowl, strawberries in another.
2. Place one pie crust in bottom of baking pan (9 X 12, etc) and bake at @ 400 for @ 22 minutes (until brown).
3. Place half the corn starch and half the stevia into pan (he used a large skillet); heat and stir until the mix has dissolved. Add just enough fruit juice (there was plenty from the blueberries) or water to keep it 'liquidy' - @ 1/4 cup should be plenty.
4. Add blueberries to the mix, stirring well to a boil until it thickens. Pour in pan over the baked crust.
5. Put the remainder of the corn starch and stevia into the pan; heat and stir until the mix has dissolved. Add just enough fruit juice or water to keep it 'liquidy' - @ 1/4 cup should be plenty.
6. Add strawberries to the mix, stirring well to a boil until it thickens. Pour in pan over the blueberries.
7. Place second pie crust on top of the berry mix and bake at @ 400 for @ 22 minutes (until lightly browned).
8. Let cool.
9. Go get ice cream if you don't already have some (just kidding. We didn't have any and still managed just fine!).


This picture doesn't do justice and, in fact, looks a bit gory,
but it's pretty and delicious in real life!

Porky

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