Blueberry Raspberry Pie

Name: Blueberry Raspberry Pie
Ingredients: Pastry for double-crust pie (9 inches); 1 large egg white; 2 tablespoons water, divided; 1 cup plus 1 tablespoon sugar, divided; 1/4 cup cornstarch; 1 to 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 3 cups fresh blueberries; 1 cup fresh raspberries

10 ingredients

4 steps

Ingredients

Pastry for double-crust pie (9 inches)
1 large egg white
2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1 to 2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries

Directions

1

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.
2

In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
3

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 water; sprinkle with remaining sugar.
4

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.