|
|
Double
Berry Pie
- 1/3
cup cornstarch
- 1/3
cup lemon juice
- 3
packages (6 ounce each) blueberries (about 4 ½ cups)
- 3
packages (6 ounce each) blackberries (about 4 ½ cups)
- ¾
cup + 2 teaspoons sugar
- 1
package (11 ounce) pie crust mix
- 1
egg
In large bowl dissolve
cornstarch in lemon juice. Stir in berries with ¾ cup sugar, let stand
15 minutes. Meanwhile, prepare crust mix according to package
directions. Divide dough in half; shape into disks. On lightly floured
surface roll 1 dough piece into 11-inch circle. Fit into 9-inch pie pan.
Roll remaining dough into 10-inch circle. With knife cut into 14 (3/4
inch wide) strips; reserve. Spoon filling into pie shell; arrange strips
over top in lattice pattern. Trim and flute edges; refrigerate until
dough is firm, 10 to 15 minutes. Meanwhile, place baking sheet on rack
in center of oven; preheat oven to 375 f. In bowl, lightly beat egg.
Brush dough with egg; sprinkle with remaining sugar. Bake pie on hot baking sheet 55
– 60 minutes or until filling is bubbly and crust is golden. Cool on
rack 1 hour before cutting.
Yield: 8 servings
|
