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Blueberry And Raspberry Pie

Country.Chef's picture
Ingredients
  Pastry 1 (For 1 Crust 9 Inch)
  Blueberries 2 Cup (32 tbs)
  Raspberries 1 1⁄4 Cup (20 tbs)
  Water 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1 1⁄2 Tablespoon
Directions

Line a 9-inch pie plate with pastry.
Pour blueberries into pie.
Add 1/4 cup of the raspberries.
In a saucepan, cook remaining 1 cup raspberries in water for 5 minutes.
In a small bowl, combine sugar and cornstarch.
Add to saucepan and cook, stirring constantly, for about 4 or 5 minutes, or until glaze thickens.
Pour glaze over pie.
Refrigerate for 3 or 4 hours; serve cold.

Recipe Summary

Method: 
Chilling
Dish: 
Pie
Ingredient: 
Raspberry

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