Use Oregon’s very own Marionberry, other fresh berries or any stone fruit that is in season.
Makes one 9 or 10-inch pie
1 package Grand Central U-Bake Pie Crusts, defrosted
2 pints (about 4 cups) fresh berries or stone fruit (peaches, nectarines)
½ to ¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
Preheat the oven to 375° F.
Toss fruit with ½ cup sugar and taste. If you prefer a sweeter pie, add another ¼ cup. Combine cornstarch and lemon juice to make a slurry and add to fruit mixture.
Lightly dust work surface with flour. Separate pie crusts and limber them up with a few quick passes of the rolling pin. Fold one disk in half and transfer it to the pie pan. Place fold in the center of the pan and unfold crust across to cover the other side. Be careful not to stretch it. Ease crust into pan by pressing gently against the sides and into the edges. Pour in filling.
For a solid top
Carefully transfer second crust to pan and center it over the filling. If necessary, trim the top crust so that it hangs about ½ inch over the pan. Tuck the overhang under the bottom crust border and press down around the top to seal it. Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.
Bake for 25 minutes at 375° F. Turn oven down to 350° F and bake for an additional 25-35 minutes until crust is golden brown and filling is bubbling.