Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. roll half of pastry out on floured surface and place in 9" pie pan. measure ingredients into a two quart mixing bowl and mix well. pour into unbaked pie shell. roll out remaining pastry and cover the fruit mixture. crimp edges attractively and pierce all over with a fork to release the steam. place pie on a cookie sheet and bake for about one hour or until nicely browned.

Target recipe: in 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch. cook over medium heat until mixture boils and thickens stirring constantly. transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours. meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water. heat to boiling over high heat. cook 2 minutes to thicken stirring constantly. remove from heat and stir in lemon juice and remaining butter. cool slightly and fold in remaining berries. spread chilled custard into pie shell. top with berry mixture and refrigerate for 3 hours until set.