Raspberry Pie

This delicious pie can be made with any combination of berries! Adapted from here.

  • Pastry for a 9 inch pie (enough for top & bottom)
  • 4 C berries (I used 3 cups of fresh raspberries, and 1 cup frozen blueberries)
  • 3/4 C granulated sugar
  • 3 Tbsp flour
  • 1 Tbsp lemon juice
  • Cream
  • Sprinkle of granulated sugar

Roll out pastry and line the bottom of a 9 inch pie plate. In a large bowl, mix together the berries, sugar, flour and lemon juice, then fill pastry shell. Use remaining pastry as the top crust (you can make a criss cross pattern, or if you want a full top crust, make sure to cut some steam vents). Brush top crust with cream and sprinkle with sugar.

Bake at 425F for 15 minutes, then turn heat down to 350F and bake for 45 minutes, or until crust is golden brown.

Top with vanilla ice cream or yogurt!

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