Olivesburg Berry Patch

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Easy Strawberry Pie

Freezer Jam

Black Raspberry 
Cream Cheese Pie

baked pie shell or graham cracker crust
1 quart of fresh strawberries
1/2 cup sugar
3 tablespoon corn starch
Crush 1/2 of berries in a pan, add sugar and corn starch.  Mix and bring to a boil while stirring. Boil for 1 minute,then cool. Slice rest of berries and put in pie shell.
Pour cooked berries on top and refrigerate. Serve with whip cream (generously).

1 1/2 lbs crushed strawberries
5 cups sugar
1 box fruit pectin
1 cup water

Combine sugar into mashed berries, set aside for 20 minutes.  Boil pectin and water rapidly for 1 minute.  Pour pectin into berries.  Stir well for 4 minutes, then stir several times during next 5 minutes as mixture thickens.  Pour into containers, leave 1-inch of space at top.  Cover and let set at room temperature for 24 hours.  Store in freezer.  Refrigerate after opening.

This is a family favorite!
1 pie shell
1 - 8 oz. cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
3 cups berries
1 cup sugar
3 T. cornstarch
1 T. lemon juice
For Filling:
Beat cream cheese until smooth.  Add milk, lemon juice and vanilla, mixing thoroughly.
Pour into pie shell.  Refrigerate 1 hour.
For Topping:
Crush 1 1/2 cups of berries.
Combine crushed berries with sugar and cornstarch in pan.  
Cook until thick and clear.  Remove from heat, add lemon juice.  Cool.
Stir remaining whole berries into mixture.  Pour onto chilled pie.
Keep refrigerated.
Other berries may be substituted for the black raspberries.