Blueberry Raspberry Pie
A delightful summer pie!!
Steps
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.
In a bowl , combine 1 cup sugar , cornstarch , lemon peel , vanilla and cinnamon.
Gently stir in the berries.
Pour into the crust.
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.
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.
Ingredients
pastry for double-crust pie, egg white, water, sugar, cornstarch, lemon peel, vanilla extract, ground cinnamon, fresh blueberries, fresh raspberry