Recipe by Leslie in Texas
I made this pie for a silent auction last summer and the couple that bought it called to say how great was! Fresh fruit is best, in my opinion, but using frozen berries should be OK. Top with a scoop of rich vanilla ice cream for a special treat!
Top Review by Jeri Roth Lande
I started making this recipe because I had fresh picked blueberries and raspberries to use up. First problem, how do you dissolve 2 cups of sugar and 1/4 cup cornstarch in 2 Tbsp lemon juice? Obviously, some amount of water was left out. I tried using 1/2 cup and that seemed to work OK. I'm not a great crust maker & decided to use only a bottom crust. Then saw that the recipe didn't mention either baking temperature or time! Anyway, I baked it at 400. Originally took it out of the oven after 40 min, but the pie was filling was still liquid. I thought it might thicken on cooling, but it didn't. Then I microwaved it for another 10 min and rechilled it. The final pie was actually pretty good, but the directions as listed here are terrible.
- 2 cups sugar
- 1⁄4 cup cornstarch
- 2 cups fresh raspberries
- 4 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 pastry for double-crust pie
Directions See How It's Made
- In large saucepan combine sugar,cornstarch, lemon juice and zest.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat and simmer until mixture is very thick.
- Remove from heat and fold in berries.
- Place one pie crust in bottom of pie plate and pour fruit mixture into crust.
- Top with second crust ( I like to do a lattice crust on the top to show off the pretty berries).
- Sprinkle the top crust with a little granulated sugar.
- Bake for 25-30 minutes or until golden brown.(place foil on the bottom rack of oven to catch any drips.
- Cover edges of crust with a strip of foil if you find it's getting too brown.
- Remove from oven and cool 2-3 hours before serving.).