Low-Fat Berry Pie

• 1 (9-inch) pie crust (prebaked or you pre-bake it)
• 6 to 8 c. fresh raspberries and/or blackberries
• 1/3 to 1/2 c. sugar
• 1 1/2 Tbsp. cornstarch

1. To pre-bake crust:
2. Preheat oven to 375u0b0.
3. Place foil or waxed paper over crust, weight it down with dried beans or grains.
4. Bake for 15 minutes, remove foil and beans and bake 10 more minutes until lightly browned.
5. Remove from oven and cool completely. Place about 2 cups berries in food processor.
6. Add 1/3 cup sugar and puree.
7. Taste to adjust sugar; set aside.
8. Place remaining berries in the cooled crust and gently spread into place.
9. Put cornstarch into small saucepan and whisk in pureed berries.
10. Bring to boil, then lower heat and simmer, whisking frequently, until thickened (5 minutes).
11. Remove from heat and pour over berries in the crust.
12. Cool to room temperature or chill before serving.

pie crust, fresh raspberries andor, sugar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1061227 (may not work)