Blueberry and Raspberry Pie

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!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

1. In large saucepan combine sugar,cornstarch, lemon juice and zest.
2. Cook over medium-high heat until mixture boils, stirring constantly.
3. Reduce heat and simmer until mixture is very thick.
4. Remove from heat and fold in berries.
5. Place one pie crust in bottom of pie plate and pour fruit mixture into crust.
6. Top with second crust ( I like to do a lattice crust on the top to show off the pretty berries).
7. Sprinkle the top crust with a little granulated sugar.
8. Bake for 25-30 minutes or until golden brown.(place foil on the bottom rack of oven to catch any drips.
9. Cover edges of crust with a strip of foil if you find it's getting too brown.
10. Remove from oven and cool 2-3 hours before serving.).