Blueberry and Raspberry Pie

Ingredients

• 2 cups sugar
• 1/4 cup cornstarch
• 2 cups fresh raspberries
• 4 cups fresh blueberries
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 pastry for double-crust pie

Directions

1. 1

   In large saucepan combine sugar,cornstarch, lemon juice and zest.

2. 2

   Cook over medium-high heat until mixture boils, stirring constantly.

3. 3

   Reduce heat and simmer until mixture is very thick.

4. 4

   Remove from heat and fold in berries.

5. 5

   Place one pie crust in bottom of pie plate and pour fruit mixture into crust.

6. 6

   Top with second crust ( I like to do a lattice crust on the top to show off the pretty berries).

7. 7

   Sprinkle the top crust with a little granulated sugar.

8. 8

   Bake for 25-30 minutes or until golden brown.(place foil on the bottom rack of oven to catch any drips.

9. 9

   Cover edges of crust with a strip of foil if you find it's getting too brown.

10. 10

    Remove from oven and cool 2-3 hours before serving.).