Chilled Any-Berry Pie

Whoa guys. I love this pie. Just looking at it it doesn't seem too special, especially since I cut the strawberry one too soon before it was set and made the ugliest crust of the century in a fit of impatience and laziness. But really. It is special. IT'S AMAZING.





I wish I could say I invented this recipe, but it's my grandma's. That doesn't mean I can't invent things though. I mean, I have a ton of inventions in my head that are still waiting to see the light of day. You know, like zero calorie brownies. Or magical hair growth serum so that you can get a pixie cut one day and have six foot long hair the next.  Books that have their own soundtracks at really intense parts. Numbing eyebrow plucking cream. Giant weather bubbles that you can put around your city to make it summer all year round. Flying time machine cars with electric cup holders that keep your coffee warm. I could go on, but I really need to get this stuff patented before someone steals my ideas.

By the way, never get a flat white stove. If your mom thinks you can keep it clean and it will look really beautiful or something, please tell her that this is a fool's dream. And this is how it looks on a good day.



Take this beautiful goop off the dirty stove and into plop it into the crust. You know, that ugly crust I was telling you about. Do yourself a favor and make this crust instead. It's nice.



Cool thing about this pie? You can make it with ANY berries. Raspberries, mulberries, blackberries. You can even do peaches. Or strawberries.

Blueberry is my favorite though. And don't forget the whipped cream.

Cold Any Berry Pie

1 baked pie crust (I recommend this recipe)
1 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons Jello mix (the same flavor as your fruit)
1 pint fresh berries
whipped cream 

Combine the sugar, cornstarch, and water in a pot on the stove. Bring to a rolling boil and boil for two minutes, stirring constantly. Add the Jello mix and stir to combine. Stir in the berries and pour into baked pie shell. Refrigerate until firm (a few hours at least). Top with whipped cream, and more berries and mint leaves if desired.

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