Blueberry and Raspberry Pie

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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