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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