Berry Cream Pie (Best of country Pies)

 

6-8 servings

Filling

• ½ cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract, optional
• ½ cup whipped cream
• 1 pastry shell (9 inches), baked

Glaze

• ½ cup crushed strawberries
• ½ cup water
• ¼ cup sugar
• 2 teaspoons cornstarch
• 1½ cups quatered strawberries
• 1½ cups fresh raspberries

1. In a saucepan, combine sugar, cornstarch, flour and salt ; gradually stir in milk until smooth.
2. Cook and stir over medium-high heat until thickened and bubbly ; reduce heat, cook and stir 2 minutes more.
3. Remove from the heat and stir a small amount into egg ; return all to the saucepan, cook and stir 1-2 minutes more (do not boil).
4. Remove from heat, stir in vanilla and almond extract ; cool to room temperature.
5. Whip cream ; fold into filling and pour into pastry shell.
6. Chill for at least 2 hours.
7. About 2 hours before serving, prepare glaze.
8. Combine crushed starwberries and water in saucepan and cook for 2 minutes.
9. Combine sugar and cornstarch and gradually stir into the berries ; cook until thickened and clear, stirring constantly, strain.
10. Cool for 20 minutes.
11. Meanwhile, arrange quatered strawberries and raspberries over filling ; pour glaze evenly over berries.
12. Refrigerate for 1 hour.

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