FILLING INGREDIENTS
- 1 pint (3 cups) fresh blueberries
- 1 1/2 cups fresh or frozen Red or Black Raspberries
- 2 tbls granulated sugar
- 1 tbls cornstarch
DIRECTIONS
Put raspberries and blueberries into a 9 inch pie plate. Mix sugar and cornstarch; sprinkle over blueberries and stir to coat. Top with crust.
CRUST INGREDIENTS
- 1 cup flour
- 3 tbls sugar
- 1/8 tsp salt
- 5 tbls butter or margarine cut into small pieces
- 3 tbls ice water
- 1/2 tsp vanilla extract
- 1 tbls milk
DIRECTIONS
Mix flour, 2 tbls sugar, and last in medium-sized bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water and vanilla. Stir gently with wooden spoon until ingredients are blended and a very soft dough forms. Gather into a ball. Pat into a flat round and place between 2 sheets of wax paper. Roll into a 9 inch circle about 1/4 inch thick. Peel off top sheet of wax paper. Lift bottom sheet and flip over top of berry mixture. Peel off paper. Pastry does not have to reach edge of pan. Cut slits in pastry, brush with milk and sprinkle with remaining 1 tbls of sugar. Put on cookie sheet to catch spillovers. Bake 5-60 minutes at 375F until pastry is golden brown and the filling bubbles.