Blueberry-Raspberry Pie

A delightful summer pie!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

•  pastry for double-crust pie (9 inches)
• 1  egg white
• 2  tablespoons water, divided
• 1  cup sugar, divided
• 1  tablespoon sugar, divided
• 1⁄4 cup cornstarch
• 1 -2  teaspoon  grated lemon peel
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon ground cinnamon
• 3  cups fresh blueberries
• 1  cup fresh raspberry

Directions

1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
3. Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining egg/water mixture; sprinkle with remaining sugar.
4. Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.