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Blueberry Raspberry Deep Dish Pie




Source of Recipe


Internet


List of Ingredients




For Sweet Cornmeal Pie Crust:
1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup milk

For Filling:
3 (6-ounce) packages blueberries, rinsed and drained
2 (6-ounce) packages raspberries, rinsed and drained
3/4 cup sugar or to taste
3 tablespoons flour
1 teaspoon grated lemon zest



Recipe



To prepare crust:
Pre-heat oven to 350 degrees.

In a large bowl, stir together the dry ingredients. Cut in butter with pastry blender or two knives until the consistency of small peas. Add milk and stir lightly until just combined. Gather into large ball. Divide ball in half. Pat each half into flat circle, wrap in plastic and chill.

On lightly floured surface with a lightly floured rolling pin, gently roll out dough to 12-inch circle. Gently fit into 9-inch deep pie pan. Roll out remaining dough for top crust and set aside.

To prepare filling:

In a large bowl, gently toss the blueberries and raspberries together with remaining ingredients. Turn into prepared pie crust. Brush rim of bottom crust lightly with water.

Put top crust in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust.

Bake until golden brown and bubbly, about 50 minutes to an hour.

Let cool on rack. Serve warm or cold.

Makes 8-12 servings.