1. Wash and drain berries.
2. Crush 1 cup of berries, combine with water and cook 2 minutes.
3. Drain juice and reserve. Discard pulp.
4. Add water if necessary to make 1 1/4 cups juice.
5. In a saucepan combine sugar and cornstarch.
6. Stir in berry juice, and cook over medium heat until thickened and
clear.
7. Stir in a few drips of food coloring if desired.
8. Spoon about 1/4 cup of berry glaze evenly over bottom and sides of the
baked pastry shell.
9. Arrange half the berries on the glaze on the bottom of the pastry.
10. Spoon half the glaze over the berries.
11. Spread remaining berries on top of glaze and spoon remaining glaze over
the berries.
12. Chill 4 hours. Just before serving garnish with sweetened whipped cream
and few choice whole berries.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary"
<diane@keyway.net> on Nov 9, 1997
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