50/50 Berry pie

CategoryDifficultyBeginner

Boysenberries make this special

 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

1

In a saucepan, combine sugar and cornstarch.

2

Stir in water and lemon juice until smooth.

3

Add berries; stir gently.

4

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

5

Remove from heat; cool.

6

Line a 9 inch pie plate with the bottom pastry.

7

Add filling.

8

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

9

Bake at 400 degrees for 10 minutes.

10

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

11

Cool completely.

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

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

1

In a saucepan, combine sugar and cornstarch.

2

Stir in water and lemon juice until smooth.

3

Add berries; stir gently.

4

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

5

Remove from heat; cool.

6

Line a 9 inch pie plate with the bottom pastry.

7

Add filling.

8

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

9

Bake at 400 degrees for 10 minutes.

10

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

11

Cool completely.

50/50 Berry pie