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Friday, May 1, 2015

Blueberry And Raspberry Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • 1 pastry for double-crust pie, 8 inch
  • 1 (12 ounce) package frozen unsweetened raspberries
  • 1 (12 ounce) package unsweetened frozen blueberries
  • 2/3 cup sugar
  • 3 tablespoons cornstarch

Recipe

  • 1 thaw the raspberries sufficiently to separate easily.
  • 2 combine in a medium bowl with the blueberries.
  • 3 in another bowl, stir together the sugar and cornstarch.
  • 4 toss gently into the berries.
  • 5 set aside.
  • 6 on a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
  • 7 spoon in the fruit mixture.
  • 8 roll out the remaining pastry.
  • 9 moisten the rim of the bottom crust with cold water.
  • 10 top with the remaining pastry.
  • 11 seal, trim and flute the edges.
  • 12 cut a steam vent in the centre.
  • 13 bake in a preheated 450 degree f oven for 12 to 15 minutes or until the rim is lightly golden.
  • 14 reduce the temperature to 375 degrees f and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
  • 15 serve warm or at room temperature.

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