Blueberry Raspberry Pie
Ingredients
- 1 recipe double-crust pie crust
- 3 cups blueberries, washed, drained and picked over to remove stems
- 2 cups raspberries, washed and drained
- 1 3/4 cups sugar – more if berries are especially tart
- 3 tablespoons cornstarch
- Grated zest and juice of one lemon
Instructions
- Preheat oven to 400 degrees. Make double crust pie crust and divide in two parts – one should be about 2/3. Roll out larger part of dough into a circle to fit 9-inch pie plate. Line pie plate with pastry dough and refrigerate while preparing filling. For flling, add fruits, sugar, cornstarch, lemon zest and lemon juice into a large bowl and gently combine. Pour into crust. Roll out remaining dough and cut out star and half-inch wide strips. Arrange on dough to form flag. Bake for about 45-50 minutes until crust is golden and filling is bubbly. Cool on rack. Serve with vanilla ice cream.
Notes
You can use any combination of blueberries, raspberries or mulberries. Frozen is fine too, and no need to defrost. If your fruit is especially tart, add more sugar – too much is better than too little.
