Berry Pie

The American Classic Blueberry Pie combined with my favorite… Plump,Rich. Red Raspberries.

Any pie can be much easier if you use a pre made piecrust.

This pie takes 2 crusts, a top and a bottom.

These are two pre-made crusts that are my first choice when I’m in a pinch for time. Trader Joes has a great product if your in the US and if your in the UK, Waitrose is my go to.

Preheat oven 350f/180c

Roll out 2 piecrusts on a floured surface and fit one into a 9” pie plate.

Reserve the other crust.

Filling

¾ cup sugar

½ cup flour

pinch cinnamon

pinch of sea salt

juice of ½ orange- plus zest

6 cups blueberries and raspberries

Combine first 4 ingredients in a large bowl .

Add berries and gently mix.

Pour mixture into pie shell.

Top the filling with a few pats of butter.

Cover berries with remaining piecrust.

Crimp to connect along the edges.

Score the center of the top of the pie with a 2×2”  “X” cut to allow steam to release during baking.

Bake for 35-45 minutes.

NOTE:
Edges have a tendency to burn so cover edges of pie with foil until the last 15 minutes of baking .

Cool and serve.