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| Raspberry & Blackberry Pie |
Ingredients
1 double recipe favorite pie crust
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries
Additional sugar, for topping
Method
Preheat oven to 400°F.
Lightly grease a 9-inch-diameter glass baking dish. Whisk 3/4 cup sugar and
cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes,
tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared
pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch
round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to
seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust
to vent. Sprinkle with additional sugar, if desired.
Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.
1 double recipe favorite pie crust
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries
Additional sugar, for topping
Method
Preheat oven to 400°F.
Lightly grease a 9-inch-diameter glass baking dish. Whisk 3/4 cup sugar and
cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes,
tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared
pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch
round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to
seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust
to vent. Sprinkle with additional sugar, if desired.
Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.