3 cups fresh or frozen blueberries, divided
3 cups fresh or frozen raspberries, divided
3/4 cup water
3 tbsp cornstarch
1 1/4 cups sugar
2 tbsp lemon juice
1 pkg (2-crust) pie pastry
Preheat oven to 375 degrees.
Combine 1/2 cup blueberries, 1/2 cup raspberries, and the water in a large saucepan. Bring mixture to a boil over high heat. Cook for 2 minutes. Add cornstarch and sugar to the saucepan and stir. Cook, stirring constantly, until mixture is thickened and clear. Stir in lemon juice. Gently stir in the remaining blueberries and raspberries.
Fit one pastry crust into a 9-inch deep dish pie plate; trim and flute the edges. Spoon filling into pie shell. Cut remaining pastry crust into 1/2-inch wide strips.
Arrange strips in a lattice pattern over the filling. Bake at 375 degrees for about 35 minutes until browned and bubbly.
3/4 cup water
3 tbsp cornstarch
1 1/4 cups sugar
2 tbsp lemon juice
1 pkg (2-crust) pie pastry
Preheat oven to 375 degrees.
Combine 1/2 cup blueberries, 1/2 cup raspberries, and the water in a large saucepan. Bring mixture to a boil over high heat. Cook for 2 minutes. Add cornstarch and sugar to the saucepan and stir. Cook, stirring constantly, until mixture is thickened and clear. Stir in lemon juice. Gently stir in the remaining blueberries and raspberries.
Fit one pastry crust into a 9-inch deep dish pie plate; trim and flute the edges. Spoon filling into pie shell. Cut remaining pastry crust into 1/2-inch wide strips.
Arrange strips in a lattice pattern over the filling. Bake at 375 degrees for about 35 minutes until browned and bubbly.
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