Amy's Jumbleberry Pie with Variations

This has become one of our favorite pies, and has graced our Thanksgiving table for the last couple of years.  I got the recipe from Amy, who is the baking queen in my book!  It's also got an open faced variation and a cream cheese variation, which I haven't tried because of Sarah's lactose intolerance.  But cream cheese?  Of course it must be wonderful.  Amy also included a pie crust recipe.

So here you go.  This is exactly as Amy e-mailed it to me.  I'll take a picture on Thanksgiving if I remember before it is all gone.

For one double crusted pie:

3-4 cups of berries (frozen or fresh) - depending on the size of your pie plate & whether or not you add a layer of cream cheese
1/2 c. sugar
2-3 Tbl cornstarch (I'm not exactly sure how much cornstarch you would use because I use Ultragel for my pies.  It says that 1 Tbl cornstarch = 2 Tbl Ultragel, so I guess this amount is about right.)
1/4 c. lemon juice

Mix sugar and cornstarch together, then toss berries in the mixture and add lemon juice.  If you are not adding a layer of cream cheese, then just mound this into your unbaked pie shell, top with other crust, and seal edges.  Make slits in the top of the pie crust then brush on an egg wash (1 egg and a couple Tbls of milk).  Cook at 400 for 20 min, then reduce heat to 350 for another 35-45 minutes or until crust is a deep golden brown and juices are bubbly.  If edges are browning too quickly, cover with foil ring. 

Something that I read, but haven't tried yet (because I never have paper bags) is to cook your pie in a paper bag the entire time.  Just make sure it's not touching the sides of the oven.   It's supposed to make it brown perfectly.

If you want to add a layer of cream cheese:

1 pkg 8 oz cream cheese, softened
1 egg yolk
1/3 c. sugar
1 tsp vanilla

Mix cream cheese and sugar until smooth, add egg and vanilla.  Smooth into bottom of unbaked pie crust.  Add berries on top of layer and finish off as above.

If you want to do an open faced pie:

Cook pie shell and let cool.  If you want the cream cheese layer, then cook the pie shell with the cream cheese layer on the oven rack below the middle.

For berry filling:

3/4 c water
1/4 c lemon juice
1/2 c sugar
5-6 Tbl cornstarch (again, not exactly sure on the amount.  Add more if it's too thin, and more water if too thick)
3-4 c berries

Mix sugar and starch together, then whisk into water and lemon juice.  Add berries and cook on medium heat until bubbly and thickened.  Let cool a bit, then add to cook pie shell and chill in fridge.

I'm not sure if you needed the pie crust recipe as well, but here it is if you want:

2 1/2 c flour
1 tsp salt
1/4 c sugar
1 c butter, chilled and cut into pieces
1/4 - 1/2 c ice water

In food processor, combine flour, sugar and salt.  Add butter and process until mixture resembles coarse meal (about 15 sec).  Pour 1/4 c. water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary add more water.  Do not process more than 30 seconds.  Turn dough out onto surface and gather in a ball.  Divide in half, flattening each half into a disk.  Cover w/ plastic wrap and refrigerate for one hour before using.  After it's chilled, remove one portion & roll out on lightly floured surface.  Roll out to 12" circle.  To help prevent sticking, lift shell up as you roll out and add a little more flour if necessary - also make sure to keep your rolling pin floured as well.  Transfer to pie plate, and let the magic happen :)

To bake pie shell:  Prick sides and bottom of shell and cook at 400 for about 15 min? (with cream cheese: 375 and about 20 min) or until it's slightly browned.  *Keep an eye on it - I'm not positive on those times - I'm too lazy to go and look :)