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Blueberry-Raspberry Pie

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“A delightful summer pie!”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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