Pie Crust

Allow crust to reach room temperature

If the pie crusts are refrigerated, let the pouches sit at room temperature for 15 minutes OR microwave them on the Defrost setting for 10 to 20 seconds.

If the crusts are frozen, let the pouches stand at room temperature for 60 to 90 minutes before unrolling them. Do not microwave frozen crusts.

2 Unroll the crust slowly and gently

Place the crust in an ungreased 9-inch pie plate (glass is recommended). Press the crust firmly against the sides and bottom.

One-crust pie

Prebaked shell

Preheat the oven to 425ºF.

Fold the excess crust under and press together to form a thick crust edge; crimp or flute the edge. Prick the bottom and sides with a fork.

Bake for 10 to 12 minutes or until light brown.

Filling

Allow the shell to cool before adding the filling.Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving any large ones; you should have about 1½ cups. In a food processor, blend the berries into a smooth puree, processing for 20 to 30 seconds, and scraping down the sides of the bowl as needed. You should have about ¾ cup of puree.

In a medium saucepan, whisk together the sugar, cornstarch, Sure-Jell, and salt. Stir in the berry puree, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, and bring the mixture to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan to prevent scorching, to ensure that the cornstarch is fully cooked (the mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking). Transfer the mixture to a large bowl and stir in the lemon juice. Let it cool to room temperature.

Meanwhile, inspect the remaining berries and measure out 2 pounds of the most attractive ones; halve only the extra-large berries. Add the berries to the bowl with the glaze and gently fold them with a rubber spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling them into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange the berries so that any holes are filled and the mound looks attractive. Refrigerate the pie until chilled, about 2 hours. Serve within 5 hours of chilling.