|Whole berries||6 Cup (96 tbs) (Blue, Black, Boysen, Logan, Or Olallie)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon (For Blueberry Only)|
Preheat oven to 425°.
Prepare pastry and refrigerate while making filling.
Place berries in a large bowl and sprinkle with sugar and cornstarch (and lemon juice, if making blueberry pie).
Gently stir to blend well; set aside.
Roll out pastry for bottom crust
Place berries and their juices in pastry shell and dot with butter.
Roll out top crust, place over filling, and flute edge to seal
Brush top lightly with milk.
To prevent excess browning of rim, wrap edge with a 2 to 3-inch-wide strip of foil.
Set pie on a rimmed baking sheet and bake on lowest rack of oven.
Bake for 30 to 35 minutes.
Remove foil and continue to bake for 25 to 30 more minutes.
Let cool on a rack.
Serving size: Complete recipe
Calories 2521 Calories from Fat 390
% Daily Value*
Total Fat 43 g66.7%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 66 mg22%
Sodium 74.8 mg3.1%
Total Carbohydrates 539 g179.6%
Dietary Fiber 59.7 g239%
Sugars 406.1 g
Protein 14 g29%
Vitamin A 15.4% Vitamin C 440.1%
Calcium 22% Iron 1.8%
*Based on a 2000 Calorie diet