Blueberry And Raspberry Pie
|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|
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.