Burgundy Berry Pie
Baked 9" pie shell and cutouts
1 1/4 c. sugar
5 Tb. cornstarch
1/8 tsp. salt
2 Tb. water
1 1/2 c. frozen whole cranberries, unsweetened
2 c. frozen blueberries, unsweetened
Combine sugar, cornstarch and salt in heavy saucepan; stir in water and cook over very low heat until mixture melts and comes to a full boil. Add cranberries; cook gently until soft. Remove from heat, and add frozen blueberries. Cool.
Pour into cooled pastry shell and top with pastry cutouts.
Note: To make pastry cutouts, cut rolled pastry for top crust in fancy shapes with cookie cutter. Brush with water and sprinkle with sugar. Bake on baking sheet in very hot oven (450ºF.) a few minutes, or until lightly browned. Cool. Place on pie, one cutout per wedge.