Mrs. Cotton's Berry Pie
Pastry for double crust (9 inch)
1 egg white
2 tablespoons water, divided
1 cup sugar
¼ cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
Sugar to sprinkle
Line a 9 inch pie plate with bottom pastry.
Beat egg white with 1 tablespoon water, brush over crust.
In a bowl. combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon.
Gently stir in the berries.
Pour into crust.
Roll out remaining dough and fit onto pie.
Flute edges, and brush with remaining water.
Cut slits in top.
Sprinkle with sugar.
Bake at 400° for 40-50 minutes or until crust is nice golden brown and filling is bubbly.
Cool on a wire rack.
Store leftovers in fridge.
Perfect for summer months with blueberries and raspberries in abundance.
Pastry for double crust (9 inch)
1 egg white
2 tablespoons water, divided
1 cup sugar
¼ cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
Sugar to sprinkle
Line a 9 inch pie plate with bottom pastry.
Beat egg white with 1 tablespoon water, brush over crust.
In a bowl. combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon.
Gently stir in the berries.
Pour into crust.
Roll out remaining dough and fit onto pie.
Flute edges, and brush with remaining water.
Cut slits in top.
Sprinkle with sugar.
Bake at 400° for 40-50 minutes or until crust is nice golden brown and filling is bubbly.
Cool on a wire rack.
Store leftovers in fridge.
Perfect for summer months with blueberries and raspberries in abundance.