BLUEBERRY AND RASPBERRY PIE
I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 476.1, Fat 21.5, SaturatedFat 5.2, Sodium 326.7, Carbohydrate 68.1, Fiber 6.3, Sugar 29.6, Protein 4.8
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