Prep 20 mins
Cook 50 mins
I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.
- 1 pastry for double-crust pie, 8 inch
- 1 (12 ounce) package frozen unsweetened raspberries
- 1 (12 ounce) package unsweetened frozen blueberries
- 2⁄3 cup sugar
- 3 tablespoons cornstarch
- Thaw the raspberries sufficiently to separate easily.
- Combine in a medium bowl with the blueberries.
- In another bowl, stir together the sugar and cornstarch.
- Toss gently into the berries.
- Set aside.
- On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
- Spoon in the fruit mixture.
- Roll out the remaining pastry.
- Moisten the rim of the bottom crust with cold water.
- Top with the remaining pastry.
- Seal, trim and flute the edges.
- Cut a steam vent in the centre.
- Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
- Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
- Serve warm or at room temperature.
What a yummy combo! I used fresh raspberries from the garden and blueberries that I had frozen earlier this summer. Especially easy to do with a prepared pie crust from the dairy case.
Delicious and simple!!!