This is my version of a pie recipe that I got out of Betty Crocker's New Cookbook. It's won me first prize in a few church pie baking contests. :)
Please note that it is only soy-free if you use all soy-free ingredients, and is fish, nut and egg-free (it is not milk-free because of the pie crust that I use, but if you have a recipe for a milk-free one, feel free to use it). This pie also must be made with fresh fruit. Using frozen just makes it a mushy mess.
Triple Berry Pie
one 9-inch Easy Pie Crust, baked (You use 1/2 of 1 recipe.)
1 Cup sugar
3 Tablespoons cornstarch
1/2 Cup water
1 Cup mashed fresh strawberries
(That's 1 Cup AFTER mashing)
1 Cup fresh strawberries, sliced
1 Cup fresh blueberries
1 Cup fresh blackberries or raspberries
Sweetened whipped cream or ice cream (optional)
1. Mix sugar and cornstarch in 2-quart saucepan.
2. Gradually stir the water and the mashed strawberries into the sugar mixture. (Make sure that the liquids are incorporated completely before heating the mixture so you don't get lumps.)
3. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils (rolling boil).
4. Boil and stir mixture 1 minute; allow to cool. (It doesn't have to be cold to proceed to the next step, but it at least should be cool enough to touch; lukewarm.)
5. Fill cool baked pie crust with sliced strawberries, blueberries and raspberries.
6. Pour cooled cooked strawberry mixture over the berries and refrigerate about 3 hours or until set.
Serve as is or with whipped topping or ice cream, making sure to refrigerate any remaining pie.
Variations: You can always just use one type of berry or you can add more. As long as you don't overflow the pie crust, you can use as many berries as you want. :) (For a single berry pie variation, see my recipe for Summer Strawberry Pie (Soy, Fish, Nut, Egg and Milk-Free, Can Be Wheat-Free).)