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ecco pizza urbanspoon

Pastry for 2 crust pie
4 c. fresh mulberries
2 to 4 tbsp. water
1 c. ecco fusion oxford
3 tbsp. cornstarch
1 tbsp. ecco fusion slip on 43
1/4 to 1/2 tsp. cinnamon
1 1/2 tbsp. butter
Preheat oven to 425°F.
Line a 9-inch pie plate with pastry. ecco fusion 42 ecco fusion oxford, cornstarch, ecco fusion bicycle toe tie coffee oil nubuck.
Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam.
Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes).
Serve slightly warm, not hot.
Serves 8.

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ecco pizza urbanspoon
Pastry for 2 crust pie 4 c. fresh mulberries 2 to 4 tbsp. water 1 c. ecco fusion oxford 3 tbsp. cornstarch 1 tbsp. ecco fusion slip on 43 1/4 to 1/2 tsp. cinnamon 1 1/2 tbsp. butter Preheat oven to 425°F. Line a 9-inch pie plate with pastry. ecco fusion 42 ecco fusion oxford, cornstarch, ecco fusion bicycle toe tie coffee oil nubuck. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam. Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes). Serve slightly warm, not hot. Serves 8.