Blueberry and Raspberry Pie

Ingredients

• 1 pastry for double-crust pie, 8 inch

• 1 (12 ounce) package frozen unsweetened raspberries

• 1 (12 ounce) package unsweetened frozen blueberries
• 2/3 cup sugar
• 3 tablespoons cornstarch

Directions

1. 1

   Thaw the raspberries sufficiently to separate easily.

2. 2

   Combine in a medium bowl with the blueberries.

3. 3

   In another bowl, stir together the sugar and cornstarch.

4. 4

   Toss gently into the berries.

5. 5

   Set aside.

6. 6

   On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.

7. 7

   Spoon in the fruit mixture.

8. 8

   Roll out the remaining pastry.

9. 9

   Moisten the rim of the bottom crust with cold water.

10. 10

    Top with the remaining pastry.

11. 11

    Seal, trim and flute the edges.

12. 12

    Cut a steam vent in the centre.

13. 13

    Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.

14. 14

    Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.

15. 15

    Serve warm or at room temperature.