50/50 Berry pie

  

August 13, 2015

Boysenberries make this special

Ingredients

1 1/2 cup sugar

4 Tbsp. plus 1 1/2 tsp. cornstarch

3/4 cup cold water

3 Tbsp. lemon juice

2 1/2 cups fresh Boysenberries

2 1/2 cups fresh Raspberries

Pastry for double crust 9 inch pie

Directions

1In a saucepan, combine sugar and cornstarch.

2Stir in water and lemon juice until smooth.

3Add berries; stir gently.

4Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.

5Remove from heat; cool.

6Line a 9 inch pie plate with the bottom pastry.

7Add filling.

8Roll out remaining pastry; top pie with lattice or solid crust. Seal and flute edges.

9Bake at 400 degrees for 10 minutes.

10Reduce heat to 350 degrees and bake for 40-50 minutes longer or until crust is golden brown.

11Cool completely.

Source:
Gizdich Ranch Berryland Recipes www.gizdich-ranch.com

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