After picking over the berries carefully, arrange them in layers in a deep PIE-tin lined with puff paste, sprinkling sugar thickly between each layer: fill the PIE-tin pretty full, pouring in a quantity of the juice: cover with a thick crust, with a slit in the top and bake. When the PIE is baked, pour into the slit in the top of the PIE the following cream mixture: Take a small cupful of the cream from the top of the morning’s milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk. Boil all together a few moments until quite smooth; set it aside and when cool pour it into the PIE through the slit in the crust. Serve it cold with powdered sugar sifted over it.
Raspberry, blackberry and whortleberry may be made the same.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)