Blueberries, raspberries, and a touch of cinnamon make a luscious mixed berry pie filling for this mixed berry pie recipe. With just 15 minutes of prep time - thanks to refrigerated pie crust - this mouthwatering mixed berry pie will be ready to eat in no time.
15m
PREP TIME
1hr
COOK TIME
409
CALORIES
8
INGREDIENTS
¿ªÔÆÌåÓýs: 8
Ingredients
1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 teaspoon?
3 1/2 cups blueberries
1 1/2 cup raspberries
1 tablespoon lemon juice
2 tablespoons cold butter, cut into small pieces
INSTRUCTIONS
1Preheat oven to 400¡ãF. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
2Mix 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.
3Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.
