A perfect summer dessert: raspberries and blackberries and mixed with sugar and lemon juice before being baked for the perfect sweet-tart combination.
milk and coarse sugar for topping the crust
1. Prepare a pie plate with a pie crust. Place on a foil lined baking sheet. Preheat oven to 400 degrees. 2. Combine the berries and sugar in a large saucepan. Cook over medium heat until berries release their juices, about 5 minutes. Taste the filling and add more sugar if desired. 3. While the filling is heating, mix the cornstarch and lemon juice in a small bowl. Add it to the berry mixture and heat for 2-3 minutes more. 4. Pour filling into prepared pie dish and top with second crust. Brush with milk and sprinkle with sugar. 5. Bake at for 40-45 minutes, until pie is golden brown and filling is bubbling. If edges are overbrowning, cover them with a foil guard halfway through the baking time. 6. Allow pie to cool to room temperature on cooling rack, then cover and refrigerator for 4-24 hours. 7. Serve cold or room temperature.
Frozen berries work very well for this. Vanilla ice cream is the perfect complement.
Keywords: berry pie, pie recipe for summer, blackberry raspberry pie