Mixed Berry Pie
Mixed Berry Pie
Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this summer fruit pie.
Prep Time
20
minutes
Cook Time
60
minutes
Servings
8
servings
Total time: 1.32 hours
Ingredients
- 2 refrigerated pie crusts
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- 3 1/2 cup blueberries
- 1 1/2 cup raspberries
- 1 tablespoon lemon juice
- 2 tablespoon cold butter, cut into small pieces
Directions
- Preheat oven to 400 degrees. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
- Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.
- Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.